Oreo Cookie Pancakes
User Reviews
4.6
84 reviews
Excellent
Oreo Cookie Pancakes
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Oreo Cookie Pancakes that are entirely vegan. A fluffy chocolate batter makes a decadent base for a sweet and creamy coconut-vanilla filling. These take breakfast to a whole new level of awesome.
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Ingredients
PANCAKES
- 1/2 cup non-dairy milk (I used SILK coconut)
- 1/2 cup flour (I used 1/4 whole wheat, 1/4 all-purpose)*
- 1 1/2 tsp baking powder
- 1/4 scant cup dark chocolate cocoa powder (or regular)*
- 1 pinch salt
- 1 Tbsp sugar (or other sweetener)
- 1 Tbsp oil (I used canola)
- 1/2 tsp vanilla
FROSTING FILLING
- 1 1/2 cups unsweetened coconut flake
- 1/4 teaspoon vanilla extract
- 2-3 Tbsp coconut milk (or other non-dairy milk)*
- 2-3 Tbsp powdered sugar (optional)
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Instructions
- FROSTING - Using a food processor, mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it's mixing)
- Once creamy, add vanilla and powdered sugar and mix again.
- While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- BATTER - Heat a skillet over medium-low heat.
- Mix milk, oil and vanilla in a small bowl and set aside.
- Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it's too thick.
- Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
- Repeat on the other side, remove from the pan.
- Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
Notes
- *-Use gluten-free flour to make this recipe gluten-free. *Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tbsp should do. *Coconut milk works best in the filling - I prefer SILK brand. *This recipe (as originally written) fed me twice, but double it for more than 2 people.*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.*Nutrition information is a rough estimate.
Nutrition Information
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Serving
1g
Calories
455
(23%)
Carbohydrates
43g
(14%)
Protein
7.6g
(15%)
Fat
31g
(48%)
Saturated Fat
24.6g
(123%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
4.3g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
267.7mg
(11%)
Potassium
394.1mg
(11%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
104IU
(2%)
Vitamin C
0.6mg
(1%)
Calcium
252.4mg
(25%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 455 | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 7.6g | 15% |
| Fat | 31g | 48% |
| Saturated Fat | 24.6g | 123% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 4.3g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 267.7mg | 11% |
| Potassium | 394.1mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 252.4mg | 25% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
84 reviews
Excellent
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