Oreo Cookie Pancakes
User Reviews
4.6
Oreo Cookie Pancakes
Description
These Oreo Cookie Pancakes combine cocoa powder, flour, and non-dairy milk into a batter that produces soft, lightly chocolate-flavored pancakes. The baking powder provides lift, while sugar and vanilla add sweetness and aroma. Neutral oil keeps the pancakes moist without adding flavor interference.
The frosting is made by processing unsweetened coconut flakes into a buttery consistency, then mixing in vanilla, powdered sugar, and coconut milk to form a creamy topping with a texture reminiscent of Oreo cream filling. The smooth frosting contrasts nicely with the tender pancakes.
This recipe yields enough for two servings but can be doubled for more people. It can be enjoyed as a dairy-free, non-vegan breakfast or snack and pairs well with fresh berries or syrup if desired. Adjusting cocoa powder quantity helps control batter dryness for desired texture.
Original notes recommend using gluten-free flour to accommodate dietary needs and caution against adding too much cocoa powder to avoid a dry batter. Using a preferred brand of coconut milk enhances frosting quality. For questions on substitutions or troubleshooting, refer to the recipe FAQ page.
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 cant cup cocoa powder or regular, dark chocolate
- 1 pinch salt
- 1 Tbsp sugar (or other sweetener)
- 1 Tbsp neutral cooking oil I used canola, generic cooking oil
- 1/2 tsp vanilla
FROSTING FILLING
- 1 1/2 cups coconut unsweetened flake
- 1/4 teaspoon vanilla extract
- 2-3 Tbsp coconut milk (or other non-dairy milk)*
- 2-3 Tbsp powdered sugar (optional)
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 pancakes gluten-free.
- Limit cocoa powder to about 3 rounded tablespoons to prevent dry batter.
- Coconut milk works best in the frosting; SILK brand recommended.
- This recipe makes two servings; double for larger groups.
- See Recipe FAQ for substitution or troubleshooting advice.
- Nutrition information is approximate.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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