These super soft, moist Oreo pancakes are layered with Oreo cream, and topped with fresh fruit. They are such a filling, yummy breakfast. They are made entirely from Oreo cookies and have zero cocoa powder. The initial recipe had cocoa powder though but I think it tastes much sweeter this way. Besides Oreo have a bit of cocoa powder so it would be overkill-and not in a good way.
The Oreo cream is very simple. You can get a cannister of whipped cream and you just mix it with Oreo crumbs. I pulsed the Oreo cookies in a food processor but you can also crush them with a rolling pin. These days, you can actually find Oreo crumbs in the baking aisle at the grocery store. In addition to the Oreo cream, you can top these Oreo pancakes with fresh fruit, maple syrup, ice cream and/or whipped cream.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1 &1/4 cup almond milk/dairy milk
1 large egg, at room temperature
1 tablespoon vanilla extract
15 Oreo cookies, finely crushed ( I used a food processor)
2 cups chilled whipped cream
Instructions
- Leave about 1/4 cup of the crushed Oreos aside. This will be used in the Oreo cream.
- Mix the flour, sugar, baking powder, baking soda and remaining crushed Oreos.
- Beat the eggs, milk, vanilla extract together. Then combine it with the ingredients in step 2.
- Drizzle oil in a hot frying pan. Drop 3-4 spoons of batter onto the frying pan and cook for about 2-3 minutes. You will see bubbles forming at the top of the pancake.
- Flip and continue frying for another 2 minutes.
- Repeat steps 4 and 5 until all the pancake batter is used up.
- In a large bowl, whisk the chilled whipped cream and the crushed Oreos you set aside in step 1.
- Spread across the top of each pancake and stack them in top of each other. Garnish with more whipped cream, maple syrup or fresh fruit.