Plant-based Vegan Oreo Pancakes


With mock exam week finally embarking on its departure I was finally granted a day free of revision- which made me leap for joy at the rise of the sun on this fine Thursday morning. In simple terms it has been a long and tiring few weeks, life sure has been pretty manic leaving me with little time to bake yummy goodies like these beautiful gems. In fact I’ve pretty much been living off smashed avo on toast, bananas and mangoes (not that I’m complaining!). All this ‘make time for yourself’ malarkey is still something I’m working on, but hey ho I’m pretty dam proud of my body for working its magic these past few weeks despite its constant engine burning. I mean, human bodies are an amazing thing if you think about it rationally.


12606899_1072145702830385_303693033_nI’m all about natures simple cuisine but I do love the occasional vegan Oreo pancake stack drizzled with a caramelized cacao and date sauce, sprinkled with crushed Oreo, frozen berries and bursting with love. So today was the day my friends. The day when I devoured in this dreamy stack of heaven and enjoyed every taste. They were OUT-OF-THIS-WORLD. I greatly encourage you to make these magical creations, with only four ingredients what could possibly go wrong! However its rather a good idea not to get distracted eating the frozen berries whilst the pancakes are sizzling away in the frying pan. As I figured when I discovered a slightly char-grilled pancake and an unpleasant scent. But not to be alarmed- an open window discarded the charred incense and the caramelized sauce disguised any char-grilled aroma. Despite this minor blip this was one of the yummiest lunches I have ever tasted. 100% vegan, 100% sweet and 100% healthy, surely its a must try?! So here’s the recipe below:

Ingredients                              (Makes 7 medium pancakes)

  • 1/2 cup Rolled Oats
  • 1 cup Almond milk (Can be subbed for coconut/hazelnut/soy)
  • 1/2 a large banana
  • Cinnamon to taste (I added 2 tsp)


  • Add the oats into a blender and whiz into a flour, this won’t take long however if you don’t have a blender the oats can be subbed for a flour of choice (coconut flour works well)
  • Throw in half the banana, cinnamon and almond milk and blend to achieve a smooth batter consistency
  • I left my batter in the fridge for about 10 minutes to thicken a little but this is optional and won’t really make a difference to the pancakes
  • Heat a frying pan with a dash of coconut oil over a medium heat and add in your pancake mixture a bit at a time. Leave the pancakes to cook through for about 30 seconds (you’ll know when they’re ready to be flipped because holes will form on the top)
  • Using a spatula once the top of the pancake has multiple holes flip it over and repeat the cooking process on the opposite side
  • This batter was enough for me to make 7 medium pancakes. I then layered my stack with the remaining half of my sliced banana and drizzled the stack with the caramelized sauce (to make blend 1/2 tsp cacao powder, 5 dates and a dash of water)
  • Crush 1 (or more if you wish) Oreos in a small bowl and sprinkle on along with fresh frozen berries- and Voila!



I hope you enjoy making these wonderful gems, be sure to tag me in your creations (@earthlin.g) and devour them with happiness and joy. May your days be filled with serenity and the purest moments of peace and tranquility, sending positive vibes to your incredible souls.

Happy flipping and much love always,

Grace xo


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