Double Chocolate Cookies and Cream Pancakes
Servings Prep Time
9pancakes 45minutes
Servings Prep Time
9pancakes 45minutes
Ingredients
Chocolate Cookies and Cream Pancakes
  • 2cups all-purpose flour
  • 1Tbsp Follow Your Heart Vegan Egg
  • 2cups almond milkor plant milk of choice
  • 3Tbsp cocoa powder
  • 1/4cup agave nectaror vegan sweetener of choice
  • 4tsp baking powder
  • 1/4tsp sea salt
  • 1tsp apple cider vinegar
  • 12 chocolate sandwich cookiescrushed
  • vegan butteror cooking oil spray
Chocolate Syrup
  • 1/4cup agave nectar or maple syrup
  • 1/4cup cocoa powder
  • 3Tbsp almond milkor plant milk of choice
Instructions
Chocolate Cookies and Cream Pancakes
  1. Create a dry mix by adding flour, salt, Follow Your Heart Vegan Egg, cocoa powder, and baking powder to a large bowl and whisking until well combined.
  2. In a smaller bowl, create a wet mixture by adding agave nectar, apple cider vinegar and almond milk and stirring until well combined. The mixture my curdle due to the apple cider vinegar reacting to the almond milk. This is ok.
  3. Add the wet mixture to the dry mixture and whisk for 1-2 minutes until a mostly smooth batter forms.
  4. Heat a skillet or griddle to medium high and coat with an even layer of cooking oil spray or vegan butter. Ladle approximately ⅓ cup portions of batter onto the cooking surface. Evenly sprinkle crushed cookies on the surface of each pancake. Allow to cook until bubbles appear on the surface of the pancake and it begins to appear dry around the edges. Reduce heat to medium and flip pancakes, cooking for an additional 2-3 minutes. Remove from heat and set aside.
Chocolate Syrup
  1. Add agave nectar, cocoa powder, and almond milk to a mixing bowl and mix until smooth. Drizzle over pancakes and enjoy