Disclaimer: Do not eat these pancakes for breakfast. I know when you think pancakes you think breakfast. But in this case pancakes most certainly means dessert. Please be advised.
I’m not sure you should ever eat cookie dough or chocolate for breakfast in any way shape or form even if it is cleverly disguised in pancakes. I have a feeling the sweetness and the lack of nutrients would definitely throw you off for the rest of the day! I’ll admit though, in college I definitely had my early mornings where I went to the diner across the street and ordered chocolate chip pancakes. I guess that’s the problem about going to a college that’s located smack in the middle of Manhattan. There are 24-hour diners EVERYWHERE and you can order pancakes at ANY TIME.
It definitely threw me off, but after college I learned my lesson that maybe I should avoid eating pancakes for breakfast from now on. Especially ones that are store-bought or from restaurants that are most likely filled with lots of crap. You feel like you are just eating slices of airy sugared cardboard.
My love for pancakes came back when I finally accepted them for what they truly are: sweets. And boy do I love pancakes when they’re dessert!! So I reinvented the classic chocolate chip pancakes by not only making them vegan AND gluten-free but filling them up with lots of vegan cookie dough! Cause how upsetting is it when you eat some yummy cookie dough and then have a major tummy ache afterwards? NOT COOL.
These pancakes literally taste like cookies, and those balls of cookie dough on top! I LOVE it. And because it’s dessert, I cheated a bit and added a bit of leftover powdered sugar that I have laying around from back when I used to bake with NAUGHTY ingredients. I guess a little powdered sugar doesn’t hurt right?!
So do you ever have pancakes that are basically dessert for breakfast? I mean we were all kids once but sometimes we still like to act like it again!
- 1 tablespoons coconut oil, melted
- 3 tablespoons palm shortening
- 2 tablespoons almond butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoons almond milk
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- pinch of salt
- 1/2 cup vegan chocolate chips
- 2/3 cup brown rice flour
- ⅓ cup tapioca flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3/4 cup almond milk
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- Start by preparing the cookie dough. In a small bowl, mix the coconut oil, coconut butter, almond butter, maple syrup, vanilla extract and almond milk until evenly combined. In a larger bowl, whisk together the brown rice flour, tapioca flour and salt.
- Add the wet ingredients to the dry ingredients and mix until well combined. Fold chocolate chips into dough. Put bowl in the freezer and let cookie dough set for 30 minutes.
- After the dough has chilled, make the pancake batter. In a medium bowl, whisk together the flour, baking powder and salt. In a small bowl, whisk together the milk, oil, maple syrup and vanilla extract until well combined.
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain. Let the batter rest for 10 minutes so your pancakes will be nice and fluffy.
- Remove the cookie dough from the freezer. Measure out a teaspoon of the dough and roll into a small ball. Repeat this step for the rest of the dough. Place in a bowl and set aside.
- In a pan over medium-low heat lightly oil the cooking surface with coconut oil. Scoop ¼-cup of the batter onto the warm pan. Break up the cookie dough and immediately place it on the uncooked side of the pancake. Drizzle a bit more pancake batter over the cookie pieces so they don't burn, then flip and cook for a minute or two on the other side.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately.