Cookie dough stuffed pancakes are the Sunday morning breakfast of dreams
Weekend breakfasts deserve to be a little something special, we think.
I mean; when else have you time to actually prepare something and sit down to eat it in the morning time?
And if you fancy making your Sunday morning breakfast extra indulgent this week, well, then we have just the dish for you: Cookie dough stuffed pancakes – and guess what? They are actually good for you!
We know! It's hard to believe when you look at how decadent these look, but really, it's true. Which make it all the more reason you should whip these babies up.
Chocolate chip cookie dough stuffed pancakes
- ⅔ cup almond flour
- 2 tablespoons arrowroot flour
- 2 tablespoons tapioca flour
- 1 tablespoon coconut sugar
- ½ teaspoon baking powder
- 2 pasture-rasied eggs
- ¼ cup cashew milk or almond milk
- ½ teaspoon vanilla
- 1 tablespoon coconut oil melted
- ½ teaspoon cinnamon
- dash of salt
- 1 teaspoon of grass-fed butter ghee or oil of choice for pan
Cookie dough middle
- ½ cup of natural cashew butter or almond butter
- ¼ teaspoon cinnamon
- 2-3 teaspoons coconut sugar
- ¼ teaspoon vanilla extract
- 2 ½ tablespoons of dark chocolate chips
Combine the nut butter, cinnamon, sugar, vanilla, and chopped chocolate chips, and mix well. You may need to soften the nut butter slightly (microwave a few seconds) depending on the consistency. Or if your nut butter is particularly thick you can add a little-melted coconut oil as well.
Line a cookie sheet with parchment.
Smear 1 tablespoon of cookie dough with a spoon, making a flat disk. You should have about 8.
Place in the freezer to set while you make the batter!
To make the pancakes whisk together the dry ingredients: flour, coconut sugar, cinnamon, baking powder, and salt.
Make a well in the center and add egg, lukewarm almond milk, and melted coconut oil.
Wisk all the ingredients together, it may be thick and a little clumpy, which is fine, but do not over mix the batter.
Heat a nonstick skillet over medium-high heat, and add a touch of coconut oil (or coconut oil spray).
Remove cookie dough disks from the freezer and remove them from the parchment paper.
Laddle pancake batter in the skillet (turn temp down to medium- no oil smoking!).
Allow pancake to set and you will see bubbles rising and the pancake with cook through (no wet batter). (*or for the lazy version make two pancakes and layer the cookie dough in between-it will melt between the pancakes, they just will not be officially "stuffed.")
Check the bottom of the pancake to make sure it is not burning, if so, turn temp down.
Once there is no runny batter on the top, place a cookie dough disk on top and laddle just enough pancake batter to cover the disk, then flip pancake and finish cooking.
If you pancakes are too thick and not cooking through, dilute the batter further with additional almond milk.
Should make about 8 pancakes.
Recipe and images via Cookie dough stuffed pancakes