Cookies ‘N’ Cream Pancakes (Oil-Free, Refined Sugar-Free)

This week I’m going to be sharing love….blog love, that is. I’m always coming across incredible recipes from my fellow bloggers and want to try them all! It’s hard to try out a lot of them, being I’m always creating my own recipes, and taking care of my wonderful 15-month-old daughter. This past week though, I came across a few I couldn’t resist. They are easy, quick and delicious. I will be sharing a full-day-menu worth of recipes this week….breakfast, lunch, dinner, and of course dessert!

First in the lineup, pancakes for breakfast. To me, it was a no-brainer. I love pancakes and I love Erika. You must check out her incredible blog of a million pancake recipes and delicious baked goods. She is one talented lady! She has several vegan recipes to choose from. So, when I saw her vegan Cookies ‘N’ Cream pancakes, I knew I had to try them. They are delicious. I had to adapt the recipe because I’m committed to refine sugar-free and oil-free now, as well as diet restrictions due to my hubby’s gout, but feel free to follow her delicious version here.

I swapped out the oil for my roasted pecan butter. Ever since I discovered the magic of what pecan butter did for my Supersized Chocolate Chip Cookies (most popular recipe on my blog!), I pretty much decided I will be using it going forward for A LOT of baking, instead of oils or vegan butter. 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 the pecan butter instead of oil, used whole wheat pastry flour for the wonderful tenderness it gives pancakes, and I used maple syrup as the sweetener for that deep sweetness. Maple syrup is my favorite unrefined sugar. I also made my own “Oreo” cookie crumbles and “cream” syrup.

Cookies ‘N’ Cream Pancakes (I halved the recipe since they were just for me, so double for a family serving)

Print recipe

1/2 cup whole wheat pastry flour

1 1/2 teaspoon baking powder

1 tablespoon cornstarch

1/2 tablespoon ground flaxseed

1/8 teaspoon fine sea salt

1/4 cup + 2 tablespoons coconut milk (almond milk works too)

2 heaping tablespoons roasted pecan butter

3 tablespoons pure maple syrup

1 teaspoon bourbon vanilla extract (gives that wonderful cream vanilla flavor)

1 teaspoon apple cider vinegar

1/4 cup cookie crumbles (either uses homemade chocolate wafers, Oreos, or my own cookie crumbles below)

Directions:

1. Add flaxseed, milk and apple cider vinegar to a small cup and whisk well until frothy, about a minute. Set aside for about 5 minutes.

2. In a medium-sized bowl, combine the flour, baking powder, salt, and cornstarch. Whisk until thoroughly mixed.

3. Add the pecan butter, syrup and vanilla to the milk mixture and whisk well. Make a well in the flour mixture and pour the liquid in, gently stir the batter until just combined. Do not overmix. Gently fold in the cookie crumbles. Set aside for 10 minutes for the batter to thicken.

4. 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 into 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. Follow my pancake tips here for the perfect, fluffy, non-mushy pancake.

“Oreo” Cookie Crumbles

Note: I made these specifically to use with the pancakes, they will not make actual cookies, they are in fact only crumbles. I didn’t want to use Oreos or buy any cookies, so I improvised!

* 1/4 cup grape nuts cereal

* 2 teaspoons unsweetened cocoa powder

* 2 teaspoons pure maple syrup

Directions:

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.

Healthy “Cream” Syrup. All I did was mix some coconut cream, a teensy bit of maple syrup, vanilla and a bit of arrowroot to thicken it up. It was super easy, quick and absolutely delicious!

Healthy Cookies ‘N’ Cream Pancakes! ENJOY! Be sure to check out Erika’s blog here for many other amazing pancake recipes!

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