Vegan Tiramisu Pancakes
Vegan Tiramisu Pancakes
For our last veganuary recipe, we’re gifting you with deliciously decadent Vegan Tiramisu Pancakes. Really, it’s a gift. They are THAT good. Sweetened with pure maple syrup & flavored with Kahlua, these are seriously dessert for breakfast. Best enjoyed with a mimosa in bed. 😉
Quantity: This recipe makes ~9 medium pancakes & can easily be doubled to make more!
Ingredients:
- 128g / 1 c all-purpose flour
- 2 TL / 2 tsp baking powder
- 1 EL / 1 tbsp instant espresso powder
- 178ml / ¾ c non-dairy milk, I used soy milk
- 60ml / ¼ c pure maple syrup + more to serve
- 1 EL / 1 tbsp white vinegar
- 1 EL / 1 tbsp Kahlua (rum can also be substituted)
- 32g / ¼ c (dairy-free) chocolate chips + more for serving
- Non-dairy butter to oil the pan
Instructions:
- In a large bowl, whisk together the flour, baking powder, espresso powder & set aside
- Separately, whisk together the wet ingredients
- Once wet is combined, add the wet mix to the dry mix & whisk until just combined. There should be lumps!
- Gently fold in the chocolate chips
- Oil a non-stick pan over medium-high heat
- Pro tip: let the pan get properly hot before starting & don’t worry about the first pancake. It’s always a lost cause, see it more as a snack while you make the rest 😊
- Pour ~60ml / ¼ c of pancake batter into the pan. Watch it closely, when there are bubbles in the surface, it means it is time to flip your pancake over.
- Pro tip: let cook for about 1 minute on each side so it is cooked through but do not push down on your pancakes with a spatula. This will prevent them from becoming fluffy!
- Repeat with remaining batter, serve with maple syrup, chocolate chips & powdered sugar. Enjoy!
Post a pic and tag us @nickxfritz_munich with your version! Happy Baking!
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