These healthy and vegan Oreo pancakes are the perfect breakfast for any Oreo lover.
Oreo Cookie Pancakes???
With a simple cookies ‘n cream filling sandwiched between each fluffy chocolate layer, it’s enough to make Michelle Obama call a state of emergency for the breakfast table.
But the First Lady needn’t worry, as these decadent Oreo pancakes pose no threat whatsoever to her Let’s Move campaign for healthier kids. They are secretly filled with fiber, protein, calcium, magnesium, probiotics, and the most important healthy ingredient of all: chocolate.
Also try these 3-ingredient Flourless Pancakes
This weekend I had fun playing host to a friend from middle school and her daughter, Kristin (whom I’ve mentioned before on the blog).
I told Kristin I would make her anything she wanted for breakfast, and she got a mischievous look in her eye and said, “Oreo cookies!”
So I asked her, “What about Oreo pancakes?” and she decided that was an even better idea than cookies.
Leftover chocolate? Make Black Bean Brownies
If it were up to me, I would’ve made a frosting with coconut butter.
I am so predictable.
But Kristin doesn’t like coconut butter. In her words, it is “yucky.” So we went vanilla yogurt instead.
Lately I’ve been having a lot of fun experimenting with vinegar—it adds a lightness to baked goods, which can be enormously beneficial when using whole-grain flours.
The pancakes turned out light and fluffy without the need for any eggs.
If desired, feel free to substitute the yogurt filling for Coconut Whipped Cream.
Oreo Cookie Pancakes
Ingredients
- 2 Oreos or Healthy Oreos
- 1 tsp white or cider vinegar
- 5 tbsp milk of choice
- 1/2 tsp pure vanilla extract
- 1 tbsp oil (sub applesauce only if you like the taste of fat-free pancakes)
- 1/4 cup spelt, white, or gf ap flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 1/2 tbsp cocoa powder
- 1 tbsp sweetener of choice
- 1/3 cup yogurt (I like nondairy)
Instructions
- Whisk first 4 ingredients. Set aside. Combine next 5 ingredients in a bowl and stir well. Place a non-stick pan, greased with either oil or oil spray, over medium heat. While it heats, pour wet into dry and stir until just mixed. Then cook your pancakes (I did mine in two batches), adjusting the heat a little lower if necessary. Flip when bubbles appear and the sides are just cooked enough to flip without breaking. Meanwhile, combine the final two ingredients, then spread on the pancakes. View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Chocolate Recipes
Healthy Chocolate Chip Cookies
Denice Orton says
Oreos have wheat in them how can they gluten free
Unofficial CCK Helper says
Katie gives a link in the ingredients to her oreo recipe which can be gluten free.
Alexis says
Just out of curiosity, how big are those Oreos? Do they make jumbo sized ones? Cause they look almost the same size as the delicious pancakes? : P
Dashona says
Thanks a lot for this receipe. When I first say the picture I thought this would be too much to make, but when I say The ingredients and instructions,I thought to myself ok I can totally do this. I will be making these Christmas morning. Thanks again!
Dashona says
I will be making theses christmas ,morning! Thank you!
Maddie says
Hi Katie!
I write for Spoon University, a food publication for college students and I’m writing an article on “guilt-free ways to eat dessert for breakfast” and I’m hoping to feature your oreo pancakes! Is it ok if I use one of the photos from the recipe? I will give credits to Chocolate Covered Katie. Thanks so much!
Chocolate Covered Katie says
Sure thing! As long as you link to the actual recipe instead of reposting, please feel free to use any photos you need 🙂
Madeline says
I have been looking forward to making these for about 2 weeks and finally i am having them for dinner tonight…. it’s mid afternoon and I am quite honestly wishing the hours away haha!
Kyle says
I NEED to try this! So glad tomorrow’s my cheat day! 🙂
Chocolate Covered Katie says
Thanks for letting me know. I honestly have no idea why so many people think it’s okay to plagiarize… but it makes me happy that readers like you take the time to look out for me. At least there are some good people in the world 🙂
Aimee B. says
These look delicious! What brand of salt and baking powder do you use in this recipe? The amount of sodium you have listed in the nutrition facts seems way off to me because just 1/8 teaspoon of salt has 290 mg sodium and the 3/4 teaspoon of baking powder has 300 mg. The total that’s listed for the entire recipe is only 299 mg of sodium, and it seems it should be about double that, not including the cookie(s) and yogurt. Normally, I wouldn’t care, but I’m now on a low sodium diet for health reasons and have to be super careful, so thought I’d ask. Thanks so much.