Pumpkin Vanilla Chai Pancakes


Serves: 3-4

Time: 25 minutes


2 cups oat flour (or blend about 2 1/4 cups oats to make flour)

3 tbs flaxseed meal (or 2 tbs ground chia)

1 3/4 cup non-dairy milk

1/2 cup pumpkin puree

4 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

4 oz Because Cookie Dough Vanilla Chai Cookie Dough

Optional: 1-2 tablespoons sweetener of choice


Combine all ingredients besides cookie dough in a large bowl. Mix and let sit for 15 minutes.  While it is sitting, bake the cookie dough for 10-12 minutes.  When the cookies have cooled, break them into small pieces and set aside.  Heat your waffle maker or griddle and oil or spray.  If you are making waffles, this recipe will make about 4 large waffles.  If you are making pancakes, ladle the batter into the pan to form pancakes with about a 5 inch diameter.  After pouring the batter, scatter the cookie pieces throughout the batter.  

Serve immediately and with toppings of your choice.  I topped with coconut whipped cream and The Date Lady caramel sauce. I also like to freeze my waffles or pancakes so I can quickly reheat them in the toaster in the middle of the week.

Note:  this recipe worked better for me as pancakes.  The cookies tended to burn in the waffle maker.    

Adapted from Yvonne's Deliciously Vegan GF and Vegan Pancake recipe