These Vegan Cookies ‘N’ Cream Pancakes are divine, healthy, naturally sweetened and oil-free! Such a delicious breakfast and the Oreo cookies are homemade cookie crumbles!
I first saw this idea on Erika’s blog, The Pancake Princess. I love pancakes and I love Erika. You must check out her incredible blog of a million pancake recipes and delicious baked goods. She is one talented lady! She has several vegan recipes to choose from. So, when I saw her vegan Cookies ‘N’ Cream pancakes, I knew I had to try them. They are delicious. I had to adapt the recipe quite a bit to suit my own dietary choices, but I was definitely inspired by the Cookies ‘N’ Cream pancake idea! Her original recipe can be found here.
HOW DO YOU MAKE VEGAN COOKIES ‘N’ CREAM OREO PANCAKES?
I swapped out the oil for my roasted pecan butter. Ever since I discovered the magic of what pecan butter did for my Pecan Butter Chocolate Chip Cookies (the best darn chocolate chip cookies on the planet!), I pretty much decided I will be using it going forward for A LOT of baking, instead of oils or vegan butters. It’s magic, I tell ya! Why? Because it is creamy, buttery, slightly sweet and imparts a richer flavor than butter or oil can do.
So, for these pancakes I used the pecan butter instead of oil, used whole wheat pastry flour for the wonderful tenderness it gives pancakes, and I used maple syrup instead of powdered sugar as the sweetener for that deep sweetness, coconut milk instead of almond and added some cornstarch for extra fluff . I also made my own “Oreo” cookie crumbles and “cream” syrup. They don’t exactly taste like the cookie, but for the pancake recipe specifically, as my intention, they worked great!
So, here you go, Healthy Vegan Cookies ‘N’ Cream Pancakes!
Vegan Cookies ‘N’ Cream Pancakes
- 1/2 tablespoon ground flaxseed
- 1/4 cup + 2 tablespoons 90g "lite" coconut milk or cashew milk
- 1 teaspoon 5g apple cider vinegar
- 1/2 cup whole wheat pastry flour
- 1 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 1/8 teaspoon fine sea salt
- 2 heaping tablespoons 30g roasted pecan butter or coconut oil would probably work well too, just melt it before mixing
- 3 tablespoons 60g pure maple syrup
- 1 teaspoon 5g vanilla extract
"Oreo" Cookie Crumbles
- I made these specifically to use with the pancakes they will not make actual cookies, they are only crumbles. I didn't want to use oreos or buy any cookies, so I improvised!
- 1/4 cup grapenuts cereal
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons pure maple syrup
Healthy Cream Syrup
- All I did was mix some coconut cream a teensy bit of maple syrup, vanilla and a bit of arrowroot to thicken it up, just eyeballed it. Easy, quick and absolutely delicious!
- Add the flaxseed, milk and apple cider vinegar to a small bowl and whisk well until frothy, about a minute. Set aside for about 5 minutes.
- In a large bowl, combine the flour, baking powder, cornstarch and salt. Whisk until thoroughly mixed.
- Add the pecan butter, syrup and vanilla to the milk mixture and whisk well. Make a well in the flour mixture and pour the liquids in and gently stir the batter until just combined. Do not over-mix. Gently fold in the cookie crumbles. Set aside for 10 minutes for the batter to thicken.
- At this same time, heat a frying pan over medium-low heat. You need the pan to be well heated so the pancakes cook properly. After the 10 minutes, scoop 1/4 cup portions of the batter onto the pan (the batter will be thick) and cook for 3-4 minutes on the first side, until the edges have firmed up. Flip over and cook for a couple more minutes.
For the "Oreo" Cookie Crumbles
- Add the ingredients to a food processor and pulse until fine crumbs form. This may take several minutes. Just keep pulsing, and the grape nuts will break down. Scrape the sides during the pulsing process, if necessary. That's it...cookie crumbles! They don't taste exactly like an oreo, but for this recipe, they worked perfectly.