Coffee Cookies 'n' Cream Pancakes

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1 Chocolate sauce
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar, packed
  • 1/2 cup Chocolate chip
  • 2 tbsp Cocoa powder
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Pancakes

• Snacks

  • 1/3 cup Chocolate sandwich cookies
  • 1 Chocolate sandwich cookies

• Drinks

  • 1/2 cup Coffee

• Dairy

  • 1/2 cup Greek style yogurt
  • 5/16 cup Milk

• Other

  • To Serve

Found on breakfastdramaqueen.com

Description

Ingredients

• Pancakes
• 1 cup (130g) all purpose flour
• 2 tablespoons (10g) cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (50g) rolled oats
• 2 eggs, separated
• ½ cup (120g) Greek-style yogurt
• 2 tablespoons (25g) brown sugar, packed
• 2 tablespoons (30mL) maple syrup
• 1 ½ teaspoons vanilla extract
• ½ cup (120mL) cold coffee
• ¼ cup (60mL) milk
• ⅓ cup (30g) chopped chocolate sandwich cookies
• ¼ cup (45g) chocolate chips
• Chocolate Sauce
• 1 tablespoon (15mL) milk
• ¼ cup (45g) chocolate chips
• To Serve
• Chocolate sandwich cookies

Directions

• For the pancakes: In a medium-sized bowl, sift together the all purpose flour, cocoa powder, baking powder and baking soda. Add the salt and rolled oats, and mix well.
• In a large bowl, whisk the egg yolks with a fork. Whisk in the yogurt, brown sugar, maple syrup and vanilla extract. Add the coffee and milk, and mix until well combined.
• Pour the dry ingredients (the flour mixture) into the wet ingredients (the coffee mixture). Mix until just combined.
• In another bowl, use electric beaters to whip the egg whites into firm peaks.
• Fold the egg whites, chopped chocolate sandwich cookies and chocolate chips into the batter. This is easiest if you fold in one tablespoon of egg whites first, and then add the remaining egg whites, cookies and chocolate chips.
• Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add around ¼ cup of batter for each pancake. If necessary, use the back of a spoon to gently shape the batter into circles.
• Cook the pancakes for about 3 – 4 minutes on one side, or until the edges are set and bubbles appear on the surface. Flip, and cook for 1 – 2 minutes on the other side. Adjust the stove heat as needed.
• For the sauce: Pour the milk into a microwave-safe bowl, and heat it in the microwave for 20 seconds. Add the chocolate chips and stir vigorously until the chocolate has melted.
• If the chocolate has not completely melted, microwave the bowl for 10 – 20 seconds on a low wattage, and stir well.
• Serve the pancakes with plenty of chocolate sauce, as well as some additional chocolate sandwich cookies.