Oreo Cookie Pancakes

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These oreo cookie pancakes are a fun alternative to regular pancakes, and they contain no white flour or sugar! I use carob powder for the chocolatey flavor, but you can also use cocoa powder (you may need to add extra sweetener if you use cocoa powder since cocoa is bitter). This recipe was inspired by Minimalist Baker.

Oreo cookie pancakes

Ingredients:

Pancakes:

  • 1 cup almond flour

  • 1/4 cup coconut milk (or other non-dairy milk)

  • 2 large eggs

  • 2 tablespoons maple syrup

  • 2 tablespoons olive oil (or any other liquid oil)

  • 3 tablespoons carob powder (you may use cocoa powder, but you may need to add extra sweetener to counteract the bitterness)

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

Filling:

  • 3/4 cup unsweetened coconut flakes

  • 1/4 cup coconut milk (or other non-dairy milk)

  • 1/8 teaspoon vanilla extract

  • 1 tablespoon maple syrup

Instructions:

  1. Make the frosting: Using a food processor, mix the coconut flakes, coconut milk, vanilla extract, and maple syrup. Scrape down the sides as necessary. Add more coconut milk as needed until the frosting is creamy.

  2. Heat a skillet over medium-low heat.

  3. Batter: Mix coconut milk, eggs, maple syrup, oil, and vanilla in a small bowl and set aside.

  4. Whisk the flour, baking powder, carob powder, and salt in a separate bowl until combined.

  5. Add the liquid to the dry and mix with a spoon until just combined. Add a touch more milk if it's too thick.

  6. 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.

  7. Repeat on the other side, then remove from the skillet.

  8. Top pancakes with as much frosting as desired. A little bit of frosting goes a long way since it is very sweet!