- Rolled oats

- Cacao powder or cocoa powder

- Medjool dates (or other sweetener, such as maple syrup, coconut sugar, etc.)
- Cold water

- Pinch of salt

- Optional: vanilla extract


Oat milk is one of the easiest homemade, non-dairy milks to make.

You don't have to soak any nuts, so it can be ready to enjoy in around 5 minutes.

To make homemade oat milk, simply follow the step-by-step instructions listed below:

Step 1: Place all of the ingredients in a high powered blender and blend until smooth.

Step 2: Using a nut milk bag, or cheese cloth, strain the oat milk into a container or bowl. Squeeze out as much milk as possible through the nut milk bag.

Step 3: Let the milk chill in the fridge before drinking.

Step 4: Store the milk in an airtight container in the fridge for up to 3 days. Shake well before enjoying!

- Oat flour: homemade or from the store, oat flour makes this recipe healthy and nutritious. If you have specific dietary requirements, be sure to utilize certified gluten-free oat flour.

- Cocoa powder: this recipe uses unsweetened cocoa powder, without added sugars. It has a great aroma and makes these pancakes incredibly chocolatey. What is more, it is also good for you. Rich of antioxidants and nutrients!

- Granulated sweetener of choice: for sugar-free chocolate pancakes, I used erythritol. You can use any other granular sweetener such as coconut sugar or brown sugars.

- Ripe banana: this makes sweet and soft oat pancakes. Ideally, the banana should have dark spots all over its skin.

- Egg: I used a large cage-free egg.

- Milk of choice: this recipe can be made with any milk you like, either dairy or nondairy. For mine, I use unsweetened almond milk, which is healthier and more natural.

- Baking powder: say goodbye to flat pancakes!

- Vanilla extract: this enhances the chocolate flavor.


- Oat flour: replace with any flour you have at home, such as wholewheat flour, all purpose flour or spelt flour. I do not recommend almond flour.

- Cocoa powder: swap it out for cacao or dutch-processed cocoa powder.

- Granular sweetener: you can use any sweetener you like, but it should be granular. Liquid sweeteners such as maple syrup or honey are not recommended.

- Ripe banana: replace with about 1/2 cup of applesauce.

- Egg: use a flaxseed egg or chia egg for vegan chocolate pancakes.

- Milk of choice: dairy milk, almond milk, soy milk, oat milk. Any milk you like works.

- Baking powder: you can substitute with a hint of baking soda, a very little hint. Or skip the baking powder, but your chocolate oatmeal pancakes won’t be as fluffy.

- Vanilla extract: use a teaspoon of vanilla bourbon or omit.