English: Ode to the chocolate oreo pancakes

Today is International Chocolate Day (March 1st) where we recognize how amazing and how happiness-provoking chocolate is. Of course, there is no other way to celebrate it than to eat chocolate. And since it’s not just an ordinary day, you shoud try to be more creative with how we eat it. I know, you’re probably eager to get a bit on that chocolate bar that’s waiting for you right now. But patience my friend, for these mouthwatering chocolate recipes are about to make you hungry. Prepare your forks, for it’s time to satisfy that chocolate beast inside you.

These pancakes emulate this childhood favorite perfectly, but are completely vegan, easy to prepare and 100% delicious. The creamy vanilla ‘frosting’ is a simple base of coconut butter with a few added ingredients, and the chocolate pancakes feature dark chocolate cocoa powder for a decadent touch without tons of calories.

OREO COOKIE PANCAKES

Oreo Cookie Pancakes that are entirely vegan. A fluffy chocolate batter makes a decadent base to a sweet and creamy coconut-vanilla filling. These take breakfast to a whole new level of awesome.

PREP TIME: 10 minutes COOK TIME: 5 minutes TOTAL TIME: 15 minutes

Servings: 3 Category: Breakfast Cuisine: Vegan Freezer Friendly No

Does it keep? 1-2 Days

THE INGREDIENTS

PANCAKES

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 1/2 tsp baking powder

1/4 scant cup dark chocolate cocoa powder (or regular)*

1 pinch salt

1 Tbsp sugar (or other sweetener)

1 Tbsp oil (I used canola)

1/2 tsp vanilla

FROSTING FILLING

1 1/2 cups unsweetened coconut flake

1/4 teaspoon vanilla extract

2-3 Tbsp coconut milk (or other non-dairy milk)*

2-3 Tbsp powdered sugar (optional)

INSTRUCTIONS

FROSTING - Using a food processor, 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.

Notes

*-Use gluten-free flour to make this recipe gluten-free.

*Be sure not to put in a whole 1/4 cup cocoa powder or it will make the batter too dry. About 3 rounded Tbsp should do.

*Coconut milk works best in the filling.

*This recipe (as originally written) fed me twice, but double it for more than 2 people.

*Nutrition information is a rough estimate.

Nutrition Per Serving

Calories: 455 Fat: 31g Carbohydrates: 43g Fiber: 5g Sugar: 12g Protein: 7.6g

I hope you enjoy this delicious treat

- bird

…