Oreo cookies: a ridiculously delicious treat, but oh-so dangerous on the waistline. I bet many of you have indulged on this treat and thought I’m just going to have one…but, like myself, you soon find yourself with an empty sleeve and a mouth full of chocolate crumbs, pointing you accountable for the missing cookies. This recipe will surely satisfy your early morning Oreo needs without the guilt.
Bonus, this dish is entirely vegan.
Design by Amber Chen
This recipe contains directions on how to create the fluffy mouthwatering chocolate pancakes as well as the creamy and sweet coconut-vanilla filling to spread between the layers of pancakes. I’ve adapted this recipe from the brilliant minds of John and Dana, the creators of a deliciously captivating vegan food blog Minimalist Baker.
Now onto this wonder-filled recipe.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients:
Pancakes
1/2 cup of your favorite non-dairy milk (soy, coconut and almond working best)
1/2 cup flour (can combine both white and whole wheat)
1 1/2 teaspoons baking powder
3 1/2 tablespoons dark chocolate cocoa powder (regular works too), not patted down
Pinch of salt
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
Filling
1 1/2 cups unsweetened coconut flakes
1/4 teaspoon vanilla extract
2-3 tablespoons coconut milk
2-3 tablespoons powdered sugar (dependent on consistency and preference of sweetness)
Directions:
1. To make the frosting, place coconut flakes in food processor and mix until creamy, scraping down the sides intermediately throughout the process.
Photo by Abigail Wang
2. The frosting may not come together at first. Add splashes of coconut milk while mixing. This will help create a butter-like consistency.
Photo by Abigail Wang
3. Add vanilla and powdered sugar. Mix again.
Photo by Abigail Wang
4. To begin making the pancakes, heat a skillet on medium-low heat.
5. In a small bowl whisk together milk, oil and vanilla. Set aside.
6. In a larger, separate bowl combine flour, baking powder, cocoa powder, sugar and salt. Use a sifter, fork or whisk to mix the dry ingredients together. This helps aerate the mix and eliminate clumps.
Photo by Abigail Wang
7. Combine the wet ingredients with the flour mixture until combined. If the batter is too thick, add a splash more of your chosen milk.
Photo by Abigail Wang
8. Lightly grease the skillet. Drop small scoops of batter (about 2 tablespoons) onto the skillet and flip once bubbles start forming on the surface and the heated side browns and crisps slightly (about 2-3 minutes). Repeat on other side and remove from pan.
Photo by Abigail Wang
9. Spread filling on top of pancake. Add as much as preferred (1 spoonful was enough for my sweet tooth.)
Photo by Abigail Wang
Photo by Abigail Wang
For more delicious Oreo creations: