Biscoff Pancakes
These Biscoff Pancakes are light, fluffy and full of Lotus Biscoff Cookie Butter. They only require 8 ingredients to make and are the perfect weekend breakfast.
Servings: 2 Servings
Calories: 600kcal
Cost: $4
Equipment
- 2 Mixing Bowls, 1 Med, 1 Large
- Measuring Cups and Spoons
- 1 Whisk
- 1 Rubber Spatula
- 1 Spatula
- 1 Skillet
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ tsp Kosher Salt
- ½ teaspoon Cinnamon
- 1 ½ teaspoon White Vinegar
- ⅓ Cup Biscoff Cookie Butter I used Lotus Brand
- 1 tablespoon Granulated Sugar
- 1 ½ Cups Non Dairy Milk I used Oatly Oat Milk
- Pancake Toppings of Choice ie: biscoff cookie butter, crushed biscoff cookies, maple syrup, non-dairy butter.
Instructions
- In a large bowl combine flour, baking powder, baking soda, salt and cinnamon with a whisk.1 ½ Cups All Purpose Flour, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ½ teaspoon Cinnamon, 1 ½ teaspoon Baking Powder
- In a medium bowl, combine plant milk, biscoff cookie butter, sugar and vinegar. Whisk well until the mixture is completely homogenous.1 ½ Cups Non Dairy Milk, ⅓ Cup Biscoff Cookie Butter, 1 ½ teaspoon White Vinegar, 1 tablespoon Granulated Sugar
- Pour the liquid mixture into the dry mixture and whisk until just combined. This batter is fairly thick.
- Heat a skillet over medium-low heat. Grease the skillet with either non-dairy butter or coconut oil or pan spray.
- Using a ⅓ cup measuring cup, portion as many pancakes as your skillet can fit at a time, and using a rubber spatula, gently spread the batter of each pancake out into a circle with an approximately 4" diameter. I made 2 at a time.
- Cook the pancakes for 3-5 minutes per side or until they are nicely golden brown.
- Serve hot with your favorite toppings. I highly recommend topping with additional cookie butter and crushed biscoff cookies. But maple syrup and vegan butter are delicious too!Pancake Toppings of Choice ie: biscoff cookie butter, crushed biscoff cookies, maple syrup, non-dairy butter.
Notes
Be careful not to over mix the batter once the wet ingredients are added to the dry ingredients.
If you like thinner pancakes, add 2 tablespoons of additional non-dairy milk to the batter.
Nutrition
Serving: 2Pancakes | Calories: 600kcal | Carbohydrates: 104g | Protein: 18g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 836mg | Potassium: 354mg | Fiber: 4g | Sugar: 22g | Vitamin A: 697IU | Vitamin C: 13mg | Calcium: 444mg | Iron: 6mg