These pancakes are secretly filled with fiber, protein, calcium, magnesium, probiotics, and the most important healthy ingredient of all: chocolate.

I wanted to try something new this time: Lately I’ve been having a lot of fun experimenting with vinegar—it adds a lightness to baked goods, which can be enormously beneficial when using whole-grain flours. The pancakes turned out light and fluffy without the need for any eggs.

Oreo Cookie Pancakes
(serves 1)
* 1/2 tsp white or apple cider vinegar (2g)
* 5 tbsp milk of choice (75g)
* 1 tsp pure vanilla extract (4g)
* 1 tbsp coconut or veg oil (sub applesauce only if you like the taste of fat-free pancakes.) (10g)
* 1/4 cup spelt flour (or all-purpose or gluten-free all-purpose) (34g)
* 3/4 tsp baking powder
* 1/8 tsp salt
* 1 1/2 tbsp cocoa powder (7g)
* 1 stevia packet or 1 tbsp sugar (or 1 tbsp agave and decrease milk by that amount)
* 1-2 crushed Oreo-style cookies or Healthy Oreos
* 1/2 container vanilla yogurt of choice (I used SoDelicious coconut) (80g)
In a small measuring glass, combine first four ingredients and whisk. Set aside. Combine next 5 ingredients in a bowl and stir well. Place a non-stick pan, greased with either oil or oil spray, over medium heat. While it heats, turn your attention back to the food: pour wet into dry and stir until just mixed. (Don’t over-mix.) Then cook your pancakes (I did mine in two batches), adjusting the heat a little lower if necessary. Flip when bubbles appear and the sides are just cooked enough to flip without breaking. Meanwhile, combine the final two ingredients, then spread on cooked pancakes. Recipe makes 7-8 silver dollar pancakes, as shown in the photos.