These Double Chocolate Cookies and Cream Pancakes are decadent and delicious! Thick, chocolaty, and oh so rich, they’re a daring breakfast choice that’s just as delightful for dessert.
Double Chocolate Cookies and Cream Pancakes
Ingredients
Chocolate Cookies and Cream Pancakes
- 2 cups all-purpose flour
- 1 Tbsp Follow Your Heart Vegan Egg
- 2 cups almond milk or plant milk of choice
- 3 Tbsp cocoa powder
- 1/4 cup agave nectar or vegan sweetener of choice
- 4 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp apple cider vinegar
- 12 chocolate sandwich cookies crushed
- vegan butter or cooking oil spray
Chocolate Syrup
- 1/4 cup agave nectar or maple syrup
- 1/4 cup cocoa powder
- 3 Tbsp almond milk or plant milk of choice
Instructions
Chocolate Cookies and Cream Pancakes
- 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.
- 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.
- Add the wet mixture to the dry mixture and whisk for 1-2 minutes until a mostly smooth batter forms.
- 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
- Add agave nectar, cocoa powder, and almond milk to a mixing bowl and mix until smooth. Drizzle over pancakes and enjoy
Tried this recipe?Let us know how it was!