Go Back
+ servings
Stack of Vegan Oreo Pancakes missing a slice.
Print Recipe
4.50 from 2 votes

One-Bowl Fluffy Vegan Oreo Pancakes

These One-Bowl Fluffy Vegan Oreo Pancakes are the perfect childhood inspired breakfast indulge for the entire family. Completely fluffy, soft, and loaded with Oreo chunks, these pancakes are truly irresistible. Toddler-approved! 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Keyword: breakfast, brunch, chocolate, classic, cookies, dairy-free, easy, fluffy, food, healthy, homemade, indulge, natural, oreo, pancakes, plant-based, recipe, soft, southern, sweet, traditional, valentines day, vegan
Servings: 2 servings
Calories: 1470kcal
Author: Shanika

Ingredients

PANCAKES:

  • 1 cup organic All-purpose flour (I use Bob's Red Mill)
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup Almond milk + 1 tablespoon ACV (You can use your fave plant-based milk!)
  • 2 Tbsps Agave
  • 2 Tbsps vegan butter, melted
  • 1 teaspoon vanilla extract
  • 1 package Oreo cookies, crushed (See Notes!)

OPTIONAL TOPPINGS:

  • CocoWhip
  • Crushed Oreo cookeis
  • Pure maple syrup, drizzle

Instructions

TO MAKE THE PANCAKES:

  • Start by whisking together the organic all-purpose flour, baking powder, and sea salt in a large bowl and set aside.
  • In a separate bowl, add the Almond milk and apple cider vinegar and whisk together until well combined. Set aside for 5-10 minutes.
  • Make a small well in the middle of the dry ingredients and pour in the wet ingredients---one by one (milk-ACV, melted butter, vanilla, and Agave, stirring gently (using a spatula) until just combined. NOTE: **DO NOT OVERMIX**
  • Add the crushed oreos and fold them into batter until well incorporated.
  • Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and top with Cocowhip, additional crushed oreos and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
  • GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
  • OREO COOKIE: To incorporate cookies, simply crush an entire row and half of Oreos in a medium bowl. You’ll need approximately 1 ½ rows of Oreo cookies or so to achieve the entire recipe, about 18-20 cookies.
 

Nutrition

Calories: 1470kcal | Carbohydrates: 227g | Protein: 19g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 2g | Sodium: 2062mg | Potassium: 604mg | Fiber: 9g | Sugar: 107g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 561mg | Iron: 31mg