Thank you for sharing!

In the last week, things have been kind of crazy. My son was sick, my dad needed my help at his house, and the baby girls have each decided to change their eating habits (babies!). This has made for a crazy, crazy me. I hardly had time to cook. Heh. Me, not finding time to cook…that’s funny. I ALWAYS find time to cook. And this week, it was Vegan Cookie Dough Pancakes. You know you love me.

Ingredients for Vegan Cookie Dough Pancakes

Pancakes

• 2 cups flour
• 2 cups coconut milk
• 1 tspn baking soda
• 2 tspn salt
• 2 tspn vanilla extract
• 1/4 cup packed brown sugar
• 2 tblspn canola or coconut oil (melted)

Cookie Dough

• 1/4 cup loose brown sugar
• 1/4 cup granulated white sugar
• 1 1/2 tblspn coconut milk (the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out)
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/4 cup coconut oil, room temperature
• 1/2 cup oat flour (or, you can be cheap and lazy like me and just use baby oatmeal cereal)
• 1/4 cup dairy-free chocolate chips (homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that)

Icing

• 2 tbspn coconut milk (the kind you put on cereal)
• 2 cups powdered sugar

How to Make Vegan Cookie Dough Pancakes

1. For the pancakes, mix dry ingredients together in a medium mixing bowl.
2. Mix wet ingredients together in a separate medium mixing bowl.
3. In 1/3 cup increments, mix wet ingredients into dry, being sure to mix thoroughly until mixture is smooth and no lumps remain.
4. Heat griddle on medium until water dances on the surface when sprinkled. Turn heat down to medium-low before cooking pancakes.
5. Spoon pancake mixture onto the griddle in 1/2 to 3/4 ladle-sized portions (no more than 4 to a griddle unless you’re looking for a mess or have one of those awesome huge griddles that can handle 6 easily).
6. When edges become dry-ish, flip pancakes gently. When underside is equally golden brown, remove from heat and ladle some more on the griddle! Keep going until the entire pancake mixture is cooked and done.
7. To make the cookie dough, start by creaming the coconut oil and sugars together.
8. Add vanilla, milk and salt and mix thoroughly.
9. Mix-in the oat flour in 1/4 cup increments until mixture is smooth.
10. Stir-in the chocolate chips.
11. Roll into small, bite-size chunks and allow to rest in a bowl until you’re ready to top those pancakes.
12. To make the icing, just mix the powdered sugar and coconut milk together well. Then slather on those pancakes and ENJOY.

Yield: 12

Vegan Cookie Dough Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

I ALWAYS find time to cook. And this week, it was Vegan Cookie Dough Pancakes. You know you love me.

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Ingredients

• Pancakes
• 2 cups flour
• 2 cups coconut milk
• 1 tspn baking soda
• 2 tspn salt
• 2 tspn vanilla extract
• 1/4 cup packed brown sugar
• 2 tblspn canola or coconut oil, melted
• Cookie Dough
• 1/4 cup loose brown sugar
• 1/4 cup granulated white sugar
• 1 1/2 tblspn coconut milk, the kind you use for cereal, not the canned kind, unless that’s all you’ve got, but really at that point, don’t open a whole can to do this…just put some water in the milk’s place and see how it works out
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/4 cup coconut oil, room temperature
• 1/2 cup oat flour, or, you can be cheap and lazy like me and just use baby oatmeal cereal
• 1/4 cup dairy-free chocolate chips, homemade or some of that store bought stuff, either way…but one day I’m going to make a recipe for some made with chocolate liqueur, so keep an eye-out for that
• Icing
• 2 tbspn coconut milk, the kind you put on cereal
• 2 cups powdered sugar

Instructions

1. For the pancakes, mix dry ingredients together in a medium mixing bowl.
2. Mix wet ingredients together in a separate medium mixing bowl.
3. In 1/3 cup increments, mix wet ingredients into dry, being sure to mix thoroughly until mixture is smooth and no lumps remain.
4. Heat griddle on medium until water dances on the surface when sprinkled. Turn heat down to medium-low before cooking pancakes.
5. Spoon pancake mixture onto the griddle in 1/2 to 3/4 ladle-sized portions (no more than 4 to a griddle unless you’re looking for a mess or have one of those awesome huge griddles that can handle 6 easily).
6. When edges become dry-ish, flip pancakes gently. When underside is equally golden brown, remove from heat and ladle some more on the griddle! Keep going until the entire pancake mixture is cooked and done.
7. To make the cookie dough, start by creaming the coconut oil and sugars together.
8. Add vanilla, milk and salt and mix thoroughly.
9. Mix-in the oat flour in 1/4 cup increments until mixture is smooth.
10. Stir-in the chocolate chips.
11. Roll into small, bite-size chunks and allow to rest in a bowl until you’re ready to top those pancakes.
12. To make the icing, just mix the powdered sugar and coconut milk together well. Then slather on those pancakes and ENJOY.

Did you make this recipe?

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