4 Serves
83 Mins
12 g
88 g
18 g
Preheat your oven to 175°C and grease a baking pan.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
3568 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
1460 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In a large bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the egg and vanilla extract.
Gently fold the dry ingredients into the wet mixture, then stir in the crushed Oreo cream biscuits.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until golden and set.
Allow the pancake cake to cool slightly before slicing and serving.
Flour
Sugar
Butter
Egg
Vanilla Extract
Oreo Cream Biscuits
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
3568 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
1460 mg / 1,250 mgPotassium
230 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g