These vegan Oreo pancakes are fluffy, indulgent, and perfect for breakfast or brunch. The pancakes are made with a combination of all-purpose flour, oat milk, and crushed Oreos for a deliciously sweet and crunchy flavor. Whether or not you’re a vegan, these pancakes are sure to be a crowd-pleaser.
Vegan Oreo Pancakes
Course: Vegan dessertsCuisine: ContinentalDifficulty: Easy4
servings10
minutes20
minutes380
kcalIngredients
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups oat milk
2 tablespoons vegetable oil
1 tablespoon white vinegar
1/2 cup crushed Oreos (about 6 cookies)
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the oat milk, vegetable oil, and white vinegar.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix; it’s okay if there are still some lumps in the batter.
- Fold in the crushed Oreos.
- Heat a non-stick pan or griddle over medium-high heat. Use a 1/4 cup measure to pour batter onto the pan for each pancake.
- Cook until the edges start to dry and the surface is covered in bubbles, then flip and cook for another minute or two.
- Repeat with the remaining batter.
Notes
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Don’t overmix the batter; it’s okay if there are still some lumps.
- Make sure the pan is hot before pouring the batter on it.
- Use a 1/4 cup measure to pour the batter onto the pan for consistent pancake sizes.
- Fold in the crushed Oreos gently to avoid overmixing.
- Serve the pancakes immediately, or keep them warm in a low oven until ready to serve.
Alterations and Modifications
You can easily alter the vegan Oreo pancakes based on your dietary restrictions or taste preference:
- Gluten-free option: Replace all-purpose flour with gluten-free flour for gluten-free pancakes.
- Chocolate chips: Add chocolate chips to the batter for a richer chocolate flavor.
- Nut butter: Swirl in some nut butter like peanut or almond butter for a nutty flavor.
- Berry sauce: Top the pancakes with a mixed berry sauce for a fruity twist.
- Maple glaze: Drizzle a homemade maple glaze on top for a decadent treat.
- Vanilla extract: Add a teaspoon of vanilla extract to the batter for a richer flavor.
- Banana pancakes: Mash one ripe banana and mix it into the batter for a delicious banana flavor.
- Cinnamon sugar: Mix together cinnamon and sugar and sprinkle it on top of the pancakes for a cinnamon-sugar flavor.
- Coconut whipped cream: Top the pancakes with coconut whipped cream for a creamy, tropical flavor.
- Lemon zest: Add lemon zest to the batter for a citrusy flavor.
Complete Nutrition Information
Nutrition Facts
4 servings per container
- Amount Per ServingCalories380
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 2g 10%
- Sodium 0mg 0%
- Total Carbohydrate
64g
22%
- Dietary Fiber 2g 8%
- Sugars 22g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Q: Can I make the batter ahead of time and store it in the fridge?
A: Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours.
Q: How do I reheat the pancakes?
A: You can reheat the pancakes in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Q: Can I freeze the pancakes?
A: Yes, you can freeze the pancakes by wrapping them individually in plastic wrap or foil and placing them in a freezer-safe bag for up to 2 months. To reheat, simply thaw them overnight in the fridge and heat them in the microwave or oven.
Q: Are these pancakes healthy?
A: These pancakes are not low in calories or fat, but they are a delicious treat that you can enjoy in moderation as part of a balanced diet. You can make them healthier by using whole wheat flour, reducing sugar, and adding more nutritious toppings like fresh fruit and nuts.
Q: Can I use a different type of vinegar instead of white vinegar?
A: Yes, you can use apple cider vinegar or lemon juice instead of white vinegar.
Q: How many Oreos do I need to crush to get 1/2 cup of crushed Oreos?
A: You will need approximately 6 Oreo cookies to get 1/2 cup of crushed Oreos.
Q: Can I use a blender to mix the batter instead of whisking it by hand?
A: Yes, you can use a blender or food processor to mix the batter, but be careful not to over-mix it.
Q: Can I make these pancakes without oil?
A: Yes, you can skip the oil or substitute it with unsweetened applesauce for a lower-fat option.
Q: Can I use a different type of sweetener instead of granulated sugar?
A: Yes, you can use any sweetener of your choice, such as maple syrup, agave nectar, or coconut sugar.
Q: Can I make these pancakes without a non-stick pan?
A: Yes, you can use a regular pan or griddle, but grease it well with oil or cooking spray to prevent sticking.
