Oooookay. These pancakes taste like cookies. Amazingly wonderful frosted cookies.
I got the idea for these while eating an oatmeal cookie whoopie pie with cinnamon buttercream filling from Sugar Plum Vegan in Sacramento. Mmmmm.
pancakes:
serves 4
3/4 C rolled oats
3/4 C whole wheat pastry flour
1 1/2 t baking powder
1 t baking soda
2 t ground cinnamon
1/8 t freshly grated nutmeg
pinch salt
1 1/2 C unsweetened vanilla almond milk (or whatever non-dairy milk you prefer)
1 t vanilla extract
1/2 C raisins
Whisk dry ingredients (oats through salt) together in a large bowl. Add wet ingredients, then gently fold in raisins.
Heat a large nonstick skillet over medium-low heat, spray with nonstick cooking spray (or for an extra-indulgent weekend treat, use a little coconut oil), and cook pancakes about 3 minutes per side until deliciously browned!
frosting:
also serves 4
1/4 C coconut cream*
1 T maple syrup
1 t ground cinnamon
*this is the really thick stuff that stays at the top of a can of coconut milk – although you can buy just the cream at Asian markets
While your pancakes are cooking, you can make the frosting. Whisk the coconut cream until it thickens a bit – you can whip it until it forms a stiff spreadable frosting-like consistency, or a fluffier pourable consistency. Add the cinnamon and maple syrup, quickly whisk again to incorporate.
Enjoy wonderful cookie-like pancakes!
Nutrition facts per serving: Calories: 286; Calories from Fat: 61; Total Fat: 6.8g; Saturated Fat: 3.6g; Sodium: 372mg; Total Carbohydrates: 49.7g; Dietary Fiber: 7.3g; Sugars: 14.9g; Protein: 8.6g
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