Oreo Cookie Pancakes
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)
Instructions
- 1
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)
- 2
Once creamy, add vanilla and powdered sugar and mix again.
- 3
While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- 4
BATTER - Heat a skillet over medium-low heat.
- 5
Mix milk, oil and vanilla in a small bowl and set aside.
- 6
Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- 7
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.
- 8
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.
3 min - 9
Repeat on the other side, remove from the pan.
- 10
Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
Nutrition
Per serving (based on 3 servings)
