Cookie pancakes are sweet, soft, and incredibly delicious. I had quite a few dry cookies to use up and decided to try making pancakes using crushed cookies. They’re so good! Cookie pancakes can be prepared in 5 minutes with just 3 ingredients, without eggs, flour, oil, or butter. You can use any cookies you prefer, making them gluten-free, vegan, or lactose-free (if you also use plant-based milk). These treats are really suitable for everyone and will be loved by both adults and children, perfect for a snack or breakfast!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 cookie pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz dry cookies
- 1.4 cups milk
- 1 tsp baking powder
Steps
● Cookie pancakes are super easy and quick to prepare. First, put the dry cookies in a food processor and finely crush them.
● Put the crushed cookies in a bowl, add the baking powder, milk at room temperature, and mix all the ingredients well.
● Heat a non-stick pan, melt a little butter if you like, and place a small amount of batter in the center. Cook the cookie pancakes over low heat for 2-3 minutes, flip them, and continue cooking for another minute.
● The cookie pancakes are ready to be enjoyed, they are great on their own, perfect with Nutella, honey, pistachio cream, peanut butter, maple syrup, or other spreads of your choice.
Notes:
Cookie pancakes can be stored at room temperature for a few hours or in the fridge for a couple of days. For this recipe, you can use any dry cookies you prefer, chocolate, vanilla, with cereals, or similar.
More cookie desserts HERE
