*To Die For* GF+Vegan Chocolate Chip Cookie Dough Pancakes
Obsessed with Zain’s *To Die For* Chocolate Chip Cookie Dough Dip? I know I have been. It’s been cookie dough everything in this house since and of course it would not be long
before I decided to marry my cookie dough obsession with my pancake obsession. It just had to be done.
The result? Let’s put it this way, if the Last Supper was a Breakfast, this would be on the table. Period.
Prep Time: 5 Minutes
Total Time: 10 Minutes
Makes 1-2 Servings
Notes: This recipe can be made vegan, low-carb and Keto please follow the subs below.
What You’ll Need:
3/4 Cup Uncontaminated Gluten-Free Oats or Sub for 3/4 Cup Coconut Flour (for low-carb & Keto)
1 Scoop Vanilla Protein Powder OR *Vanilla Vegan Protein Powder Of Your Choice
Vegan Option: 3 Flax Eggs and 1/2 Cup Unsweetened Almond Milk– (11/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes) OR 8 Egg Whites
1 Tsp Gluten-Free Baking Powder *Vegan Option use 2 tsp
1-2 Over-Ripe Bananas
1 Tsp Natural Vanilla
1/2 Cup Medjool Dates (soaked for 5-10 mins until soft)
11/2 Tbsp Natural Crunchy Peanut Butter
1 Tbsp Unsweetened Almond Milk
1/8 Cup + 1 Tbsp Unsweetened Raw Vegan Chocolate Chips or Sub for Cacao Nibs
1/16 Tsp Himalayan Crystal Salt
Grapeseed Oil High Heat Spray or Coconut Butter to grease skillet
*Optional Toppings: Organic Maple Syrup, Organic Raw Honey, Vegan or Non-Vegan Yogurt, Coconut Butter, Nut Butter, Bananas or Zain’s Cookie Dough Dip, and/or Zain’s Banana Soft Serve.
Making It Happen:
1. In a blender or Magic Bullet, blend all ingredients except chocolate chips.
2. Heat skillet on low-med heat and spray or coconut butter and pour 1/2 of the batter onto the pan.
3. Once bubbles begin to form, sprinkle in 1/2 of the chocolate chips and flip the pancake. Cook until golden on both sides.
4. Top with your choice of optional toppings.