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!
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.