Cookies and Cream Baked Skillet Pancake (Vegan)

A light and cake-y baked pancake studded with cookies and cream biscuits. The batter is naturally vegan, gluten-free and protein-packed and makes for a delicious breakfast or dessert.

This Cookies and Cream Baked Skillet Pancake follows swiftly on from my Cookies and Cream Nut Butter – which is a fancy name for the fact I added some cookies and cream (aka Oreos) biscuits to my homemade cashew butter. And it is slightly addictive. I have wanted to create so many different recipes with the butter and this baked skillet is the first of many (I  hope!).

Cookies and Cream Baked Skillet Pancake

The base of the Cookies and Cream Baked Skillet Pancake is a light and cakey batter, similar to that of my previous skillets but I have upped the oats to make it feel more breakfast-like without compromising on the texture or taste. The batter is naturally gluten-free but do make sure you find GF cookies for this bake.

Cookies and Cream Baked Skillet Pancake

Here’s what we need:

• Plant-based milk and lemon juice/apple cider vinegar: this mixture “curdles” to form a vegan buttermilk that helps to bind the batter.
• Oats: blend these into oat flour as a naturally gluten-free and fibre-packed alternative to flour.
• GF or plain flour: you can also use spelt, wholemeal or buckwheat flour here, whichever you have to hand. I have had success with both gluten-free and glutenous batters.
• Vanilla protein powder: this vanilla flavour is important for the overall “cookies and cream” flavour and I love the texture that the protein powder adds. Make sure you use your favourite blend as they can vary a lot. If you want to play around with the skillet pancake flavour, you use different flavoured protein, too.
• Baking powder and bicarbonate of soda: essential ingredients for the rise. This skillet is like eating cake for breakfast!
• Salt and vanilla: these are important for the flavour. Adding salt to your sweet bakes really amplifies the flavour.
• Cookies and cream biscuits: I use Oreos but you can use a similar variety. Crumble them up pop them into the batter before it goes into the oven so you can have cake and cookies all in one mouthful.

Cookies and Cream Baked Skillet Pancake

Cookies and Cream Baked Skillet Pancake

My skillet for this Cookies and Cream Baked Skillet Pancake is 14cm round skillet, but you can sue similar-sized oven-proof dishes or a couple of smaller ones.  Make sure to bake until golden and fluffy and then allow to cool for 5 minutes before serving.  It will continue to bake as it cools for these 5 minutes so do try to be patient.

Top this Cookies and Cream Baked Skillet Pancake with my Cookies and Cream Nut Butter, some chocolate sauce or melted chocolate and this is one dreamy, delicious and decadent breakfast or dessert. It comes together with minimal effort (it takes 10 minutes) and smells heavenly as it bakes. It is light and fluffy like a moist vanilla cake studded with chocolate biscuits.

If you are looking for other skillet pancakes, try my Date and Cinnamon one or my Carrot Cake Baked Skillet. For pancake recipes, how about my One Fruit-Protein Pancake, Mini Oat Pancakes, Berry Buckwheat Chocolate Crepes or Chocolate Chunk Pancakes.

Cookies and Cream Baked Skillet Pancake (Vegan)

• Servings: 1
• Time: 35 minutes
• Difficulty: easy
• Print

A light and cake-y baked pancake studded with cookies and cream biscuits. The batter is naturally vegan, gluten-free and protein-packed and makes for a delicious breakfast or dessert.

Ingredients

• 180ml plant-based milk
• 1 tsp lemon juice or apple cider vinegar
• 40g oat flour (or oats, blended into a flour)
• 30g plain flour/GF flour/spelt flour
• 20g vanilla protein powder
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• A pinch of salt
• ½ tsp vanilla essence
• 2 cookies and cream (Oreo) biscuits, broken up slightly
• Oil, to grease the dish
• To serve: cookies and cream nut butter, extra cookies, chocolate sauce or melted chocolate

Directions

1. Preheat the oven to 160Fan/180*C and grease a skillet dish (about 14cm diameter).
2. Add the milk and lemon juice to a bowl and stir. Leave to “curdle” for 5 minutes.
3. In a second bowl, stir together the oat flour, plain/GF/spelt flour, vanilla protein, baking powder, bicarbonate of soda and a pinch of salt. When ready, pour in the milky mixture and vanilla essence and whisk well – some lumps are OK.
4. Pour the batter into the dish and top with the broken-up cookies. Bake for 25 minutes until golden and risen. Remove from the oven and allow to cool for 5 minutes.
5. Serve warm or cold with your desired toppings.

Cookies and Cream Baked Skillet Pancake

I look forward to hearing what you think of this Cookies and Cream Baked Skillet Pancake so let me know below and if you make it, please tag me in your bakes. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cookies and cream skillet love x