Oreo Cookie Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- pinch of salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon vanilla
- frosting filling
- 1/2 cup non-dairy milk (i used silk coconut)
- 1/2 cup flour (i used 1/4 whole wheat 1/4 all purpose)*
- 1.5 teaspoons baking powder
- scant 1/4 cup dark chocolate cocoa powder (or regu
- 1 tablespoon sugar (or other sweetener)
- 1 tablespoon oil (i used canola)
- 1.5 cups unsweetened coconut flake
- 2-3 tablespoons coconut milk (or other non-dairy milk)*
- 2-3 tablespoons powdered sugar (optional)
- Carbohydrate 6.26622498809527 g
- Cholesterol 4.89999999005868 mg
- Fat 1.07988999781291 g
- Fiber 0 g
- Protein 4.05663999177356 g
- Saturated Fat 0.671614998638039 g
- Serving Size 1 1 -2 (126g)
- Sodium 283.94049973904 mg
- Sugar 6.26622498809527 g
- Trans Fat 0.0562589998881599 g
- Calories 58 calories
FROSTING - Using a food processer, 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.
