Description
A simple recipe for making light and fluffy vegan pancakes with crushed Oreo cookies, mixed in a single bowl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened plant milk (soy or almond recommended)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup neutral oil (like canola or vegetable)
- 1/2 cup crushed vegan Oreo cookies
- Oil or vegan butter for the griddle
Instructions
- Combine the plant milk and apple cider vinegar in a small bowl or measuring cup. Let it sit for 5 minutes to curdle slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add the curdled milk mixture, vanilla extract, and oil to the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the crushed Oreo cookies.
- Heat a lightly oiled or buttered griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately.
Notes
- For extra fluffiness, let the batter rest for 5 minutes after mixing before cooking.
- Use a non-dairy milk that is plain and unsweetened for the best flavor balance.
- Adjust the heat on your griddle; if the pancakes brown too quickly, reduce the heat slightly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 18
- Sodium: 300
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: vegan pancakes, oreo pancakes, fluffy pancakes, one bowl recipe, dairy free breakfast