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Vegan Cookies ‘N’ Cream Pancakes

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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 cookies and cream pancake idea on Erika’s blog, The Pancake Princess. I love pancakes and I love Erika. So, when I saw her vegan Cookies ‘N’ Cream pancakes, I knew I had to try them. They are delicious. I created a completely new recipe to suit my own dietary choices, but I was definitely inspired by the Cookies ‘N’ Cream pancake idea!

HOW DO YOU MAKE VEGAN 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 my homemade 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 or Oreo Pancakes, whatever you want to call them!

MORE VEGAN PANCAKES RECIPES

Vegan Cookies ‘N’ Cream Pancakes

Brandi Doming
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, Vegan

Ingredients

  • 1/2 tablespoon ground flaxseed
  • 1/4 cup + 2 tablespoons (90g) canned lite coconut milk or another really creamy milk (I recommend the Thai Kitchen brand)
  • 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 tablespoons (30g) roasted pecan butter
  • 3 tablespoons (60g) pure maple syrup
  • 1 teaspoon (5g) vanilla extract

"OREO" COOKIE CRUMBLES

  • I made these specifically to use with the pancakes,, as 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

CREAM SYRUP

  • All I did was mix some coconut cream, a tiny bit of maple syrup, vanilla and a bit of arrowroot to thicken it up, just eyeballed it. Easy, quick and absolutely delicious!

Instructions
 

  • 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.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword healthy vegan pancakes, vegan cookies and cream pancakes, vegan oreo cookie pancakes

 

 

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Comments

    • The Healthy Flavor

      Aww thanks Suzanne! You’re so sweet. Ooooh that’s a great idea, thank you, I think I will submit my supersized chocolate chip cookies because they have become the favorite that tastes so sinful but all healthy ingredients…thank you so much for telling me girl!! By the way, your zucchini low carb pasta dish will be my shared dinner recipe this week 🙂

      Reply

    • The Healthy Flavor

      Of course I don’t mind. I’d be honored!! 🙂 I chose your zucchini pasta one because it was easy, simply, delicious and I drooled when I saw it, lol! I made it last night for dinner and my hubby and I both devoured it!

      Reply

  2. erika

    Phew, I am so glad you liked the pancakes!! Your spin on them sounds positively fantastic–I will definitely have to take some cues from you to stay on track with my no-sugar challenge! Ughhh I ALMOST picked up pecans when i went to Costco the other day, and then refrained. I’m so regretting that now because all I want to do is make your incredibly looking supersized chocolate chip cookies!!

    Also, love the twist on the cookie crumbles. Thanks so much for the feature; you are awesome!!!

    Reply

    • The Healthy Flavor

      No, thank you for sharing the recipe!! It is so yummy and I’m just glad it still worked out well, because i have to be really careful for my hubby what I use. Oh girl, you got to try the pecan butter….even just on toast with no sugar or anything, it is AMAZING! It tastes sweet, silky and divine. The key is processing until it is silky smooth. Oh, and as I say above, the cookie crumbles aren’t exactly tasting like an Oreo, but they work well specifically for this recipe. I just didn’t want to buy Oreos be I’d eat the whole package lol! I can’t wait to try your quinoa muffins next! 🙂

      Reply

  4. hipfoodiemom

    Brandi,
    I love this! I love how inventive you are!! Grapenuts cereal? I used to eat that cereal ages ago!!! And love it!!! Thanks for also introducing us to the Pancake Princess!! 🙂

    Reply

    • The Healthy Flavor

      Thank you so much Aliice, that’s so sweet of you! I try to be as creative as possible and think outside the box…it truly is so much fun for me!! Doesn’t always work out, but, sometimes it works great! Yes, definitely, check out her amazing blog…you will LOVE IT!!

      Reply

  5. gottagetbaked

    Have mercy! I adore Erika’s blog and I love that you tackled her cookies ‘n cream pancakes. I could seriously lick my screen right now – your pancakes are so luscious ‘n decadent. Those are fabulous healthy alterations too. I wouldn’t feel too guilty about devouring a stack or two of these 😉

    Reply

    • The Healthy Flavor

      Thank you so much John! Honestly, that was the hardest part! I refused to go buy cookies or make a whole batch just for pancakes, I racked my brain and then just threw the ingredients in the processor to see what happened. I’ll be darned, they tasted like chooolate crumbs…not real sweet, but perfect for the pancakes!

      Reply

  8. thombeed

    Sorry I also like making desserts which are typically delicious, but are originally changes, like your recipe from being loaded with sugar to sugar – free.. great job 😉

    Reply

    • The Healthy Flavor

      Thank you so much, that means a lot to me Thom! The whole reason I started cooking this way was because I HAD to for my hubby’s health, it has become my passion and mission to create delicious food that is not only healthier, but not fill you full of guilt after eating it! It’s a great way to teach my daughter too from an early age 🙂

      Reply

  11. Saskia (1=2)

    Everything looks beautiful Brandi – love the sound of the ‘cream’ and your cookie crumbs. You are one creative lady. I googled grapenut cereal. It’s not available in Australia but sounds delicious – I love that it contains neither grapes nor nuts! I guess it could be replaced with a mixed-grain flake cereal?

    Reply

    • The Healthy Flavor

      Aww thank you Saskia! I have so much fun trying to come up with healthy alternatives, so thank you! I know, it’s a really funny name isn’t it?! Yes, a mixed grain should be fine, as long as it is crunchy. Grapenuts cereal is very crunchy. Enjoy 🙂

      Reply

  12. gotasté

    This is such a great recipe to share. As you know I am quite afraid of sweet things but I want these for breakfast tomorrow! Good job Brandi, they look incredibly tasty. The pancakes looks perfect. Yum!

    Reply

    • The Healthy Flavor

      Thank you Danny! These are real sweet…they are more along the lines of a creamy vanilla flavor, not just straight sugar taste..which is what I wanted. The bourbon vanilla and coconut cream make it very vanilla-ish! Enjoy. Let me know if you try them 🙂

      Reply

    • The Healthy Flavor

      Danny, I had a typo..I meant to say these AREN’T real sweet…just a creamy vanilla flavor. With that said, you could still certainly adjust the sweetner to your preference. If you cut down on the syrup, you may have to add just a tad of milk in place, so the batter isn’t too thick. I created these measurements exactly for the right thickness of batter I wanted. 🙂

      Reply

  15. petit4chocolatier

    First things first, roasted pecan butter!! I wish there was a super like button. Then bourbon vanilla extract, the pancakes, and some oreo crumbles…., triple more yummy!!! I love this recipe and your pictures are delicious 🙂

    Reply