Oreo Cookie Pancakes

AuthorHow to Make PancakesCategoryDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
 ½ cup non-dairy milk (I used SILK coconut)
 ½ cup flour (I used 1/4 whole wheat, 1/4 all-purpose)*
 1 ½ tsp baking powder
 ¼ cup dark chocolate cocoa powder (or regular)*
 1 pinch salt
 1 tbsp sugar
 1 tbsp oil
 ½ tsp vanilla
Frosting Ingredients
 1 ½ cups unsweetened coconut flake
 ¼ tsp vanilla extract
 23 tbsp coconut milk (or other non-dairy milk)*
 23 tbsp powdered sugar
Frosting Instructions
1

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.

Batter Instructions
4

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.

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.

Ingredients

Ingredients
 ½ cup non-dairy milk (I used SILK coconut)
 ½ cup flour (I used 1/4 whole wheat, 1/4 all-purpose)*
 1 ½ tsp baking powder
 ¼ cup dark chocolate cocoa powder (or regular)*
 1 pinch salt
 1 tbsp sugar
 1 tbsp oil
 ½ tsp vanilla
Frosting Ingredients
 1 ½ cups unsweetened coconut flake
 ¼ tsp vanilla extract
 23 tbsp coconut milk (or other non-dairy milk)*
 23 tbsp powdered sugar

Directions

Frosting Instructions
1

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.

Batter Instructions
4

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.

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.

Oreo Cookie Pancakes