These easy vegan pancakes have a rich, chocolaty brownie taste and a creamy, cookie dough swirl! They are a healthy, gluten free breakfast that tastes like dessert!
I’m stepping in today. To challenge ERYTHANG you know about what a healthy breakfast should look like.
I mean, a pesto omelet? It’s totally healthy and an EGGS-cellent way to start the day.
But, you know what it’s not? COOKIE DOUGH.
Judging by the fact that I’ve made you cookie dough overnight oats, a cookie dough banana ice cream recipe, vegan cookie dough breakfast bowls, vegan brownies stuffed with cookie dough and even a cookie dough almond butter recipe, well…
You kinda figured out that my main plan for world domination is to cookie dough ALL the things.
Would you blame a girl fo’ tryin’ though? We’re taking swirls of creamy, rich peanut-flavored deliciousness that is speckled with tiny bites of crunchy chocolate chips that explode in sweet-yumminess in your mouth.
Clearly, the obsession is warranted.
I think my everyday life is defined by my brain subconsciously trying to plot what other kind of food-items I can mish-mash together with aforementioned peanuty-chocolatey, creamy-unbaked-cookie perfection. Like, I was sitting down eating a stack of boring blueberry gluten free pancakes one Saturday morning and immediately, raw-cookie-brain went AHA!
Swirled in a pancake.
A CHOCOLATE PANCAKE.
And maybe it could be vegan? And the texture inside could be thick and ooey-gooey so it’s actually kind of like Beaming Baker’s Ultimate Fudgy Paleo Vegan Brownies made on a griddle?
Clearly the inner-workings of my addiction-ridden mind have HIGH hopes for my pancake making abilities.
TRUE LIFE FACT: I did not live up to these pre-conceived abilities the first time attempting these breakfast bites of sweet, sweet bliss. Or the second time….or the third…or the fourth.
These Vegan Cookie Dough Brownie Pancakes? THEY TOOK ME 10 TIMES. Not that I’m counting or anything.
But you know who is counting? Mr. FFF. In the sense that he has now eaten SO many vegan pancakes in the span of 3 days that I think he might have developed some inner fear. And then I made him try a different version when I made whole wheat vegan pancakes! ?
Is there a support group for husbands of food bloggers?
Anyway 10 (maybe 10+? I don’t even know anymore) pancakes-that-did-not-flip-or-cook-at-all trials aside, THIS version that you see stacked to create the most perfect chocolate-peanut, ooey-gooey-rich and SOSO YUMMY tower of your new favorite breakfast?
Well, they are all the things I just mentioned. AND MORE.
“More” in the sense that they are A-L-S-O dairy free, egg free and evenly secretly packed with PROTEIN.
Pancakes that power up your day? You definitely don’t hate that.
As per always, I have a few (okay just two) MAJOR protips. Not even tips though. More like “just follow these two simple instruction or you will be sad at the not-so-awesome way your pancakes turnout”
KEEP THEM SMALL. You know how the recipe says “a scant ¼ cup and to not spread them out too much?” AND “cook on medium LOW?”
Yep. Not a suggestion. The inner-bossy-pants-person that lives inside me is coming out. But only because I want to foster our internet friendship, so I am trying to make all your healthy-cookie-dough-for-breakfast dreams a reality.
If you make them bigger…they are SUPER hard to flip. Unless you use two flippers.
Which is just sort of awkward. I tried it.
AND, if you cook them at a higher temperature? The outside will burn and the inside just might not cook.
BUT, when your forks sinks through a stack of THICK, melty-centered chocolate pancakes and then your taste buds get PUNCHED with peanut butter perfection?
WORTH. IT.
Ingredients
For the Cookie Swirl:
- 1/3 cup Chickpeas Papery skins removed, 60 grams
- 1 1/2 tablespoons Powdered Peanut Butter
- 1 tablespoon Agave Syrup
- 1 tablespoon Unsweetened Applesauce
- 1/2 tablespoon Natural Peanut Butter
- 1/2 tablespoon Unsweetened Vanilla Almond Milk
- 1/2 teaspoon Raw Vanilla Extract
- pinch of Salt
- pinch of Baking Soda
- 1 tablespoon Dairy-Free Mini Chocolate Chips
For the Pancakes:
- 2 tablespoons Flax Meal
- 5 tablespoons Warm Water
- 1/4 cup Unsweetened Applesauce Plus 2 tablespoons
- 1/4 cup Agave Syrup
- 3 tablespoons Unsweetened Vanilla Almond Milk
- 2 teaspoons Raw Vanilla Extract
- 3/4 cup Powdered Peanut Butter
- 1/4 cup Oat Flour Plus 2 tablespoons
- 5 tablespoons Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
Instructions
- Place the 2 tablespoons of flax meal into a medium bowl and whisk in the warm water until well combined. Place into the refrigerator to thicken while you get the pancakes ready.
- In a SMALL food processor (mine is 3 cups) combine all of the cookie dough ingredients, except the chocolate chips. Run the food processor, stopping to scrape down the sides as necessary, until the cookie dough is creamy and smooth.
- Transfer the cookie dough to a small bowl and stir in the chocolate chips. Scoop into a parchment bag and set aside.
- Generously spray a large griddle with cooking spray and heat to medium low, or about 275°F.
- In a large bowl, whisk together the apple sauce, agave, almond milk and vanilla extract until well combined. Remove the flax mixture from the refrigerator and whisk it in. Set aside.
- In a small bowl, stir together the powdered peanut butter, oat flour, cocoa powder (make sure you don’t measure it when it’s super lumpy,) baking powder and salt.
- Pour the dry ingredients into the wet ingredients and whisk until smooth. Your batter will be quite thick, this is normal.
- Drop the batter by scant 1/4 cups (about 3 Tablespoon) onto the hot griddle. Spread them out only a little bit.
- Cut the small tip off the end of the parchment bag and pipe a swirl of the cookie dough in the center of each pancake.
- Cook until the edges look set and the bottom of the pancake begins to brown, about 8-10 minutes.
- VERY gently flip the pancake and cook until the cookie swirl lightly browns, about another 5-6 minutes.
- DEVOUR.
Tips & Notes:
You need to cook these low and slow, so that the center cooks before the outside burns.
Do NOT make these pancakes too big. You want them smaller and thicker, or else they are very hard to flip.
***I think these are sweet and creamy enough to be eaten without syrup. But my husband liked them with maple syrup or, if you’re feeling indulgent, chocolate sauce!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Sarah @ Snixy Kitchen says
gimme that cookie dough for breakfast!!
Taylor Kiser says
All about it! Thanks girl!
LauriePOP says
Wowzers! Breakfast for supper…or dessert.
Taylor Kiser says
YES! Breakfast anytime is a winner in my books!
Rosenoisettes says
Oh! They look so delicious and tasty!
Taylor Kiser says
Thank you!
Molly says
These were soooo yummy and filling for just 2 little pancakes! They really do taste like brownies. Wow. I just spread the cookie dough over the top before flipping but it worked well. My boyfriend and I both loved them.
Taylor Kiser says
Yum! So glad you liked them!
Amyt says
These are incredible! I have made them several times and love them. I usually double the recipe and it ends up taking me about 2 hours start to finish to make these. I usually get 16 pancakes that way.
I was wondering….do you think I could I put the brownie batter into an 8×8 pan and swirl the cookie dough topping on that and bake it. There seems to be plenty of batter when I double it? It would save so much time!
hausea says
I’m thrilled to hear that you love this recipe! Doubling the recipe and getting 16 pancakes sounds amazing!
I think it’s definitely worth a shot to make this into a baked dessert. Since there’s plenty of batter when you double the recipe, you should be able to fill the 8×8 pan nicely. Swirling the cookie dough topping onto the brownie batter in the pan would create an interesting texture and design.
However, I want to point out that the baking time and temperature will differ from the pancake cooking time. To bake it in an 8×8 pan, I would suggest preheating your oven to 350°F (180°C). Start by baking the dessert for around 25-30 minutes and check the middle with a toothpick or a cake tester. If it comes out clean or with a few moist crumbs, it’s done. If not, bake for an additional 5-10 minutes, checking every few minutes to ensure it doesn’t overcook.
Keep in mind that since this is a new approach to the original recipe, you may need to experiment a little with the baking time or temperature. But, overall, I think it’s a fantastic idea to adapt the recipe to save time without compromising the deliciousness! Good luck, and I hope it turns out as amazing as the pancakes do!