Tiramisu pancakes are perfect to make for dessert or a decadent breakfast. They are the most impressive pancakes on the planet: fluffy golden pancakes with a hint of espresso and rum, dotted with melted chocolate chips, and topped with a dollop of cool coconut whipped cream.
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
3/4 cup water
1/4 cup pure maple syrup
1 tablespoon dark rum
1/3 cup semisweet chocolate chips (dairy-free)
Canola oil, for greasing
Powdered sugar, for serving
1. In a large bowl, whisk together flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together water, maple syrup, and dark rum. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Gently fold in chocolate chips.
2. Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoon at a time. To serve, dust pancakes with powdered sugar and top with a dollop of coconut whipped cream (recipe below).
Serves 2 to 3.
Coconut whipped cream recipe
Vegan whipped cream is possible! Coconut milk is a fabulous, natural substitute for heavy cream. For best results, coconut whipped cream should chill in the refrigerator for 3 hours or overnight before serving.
1 (13.5-ounce) can of coconut milk (not lite, preferably Thai Kitchen brand or Whole Foods 365 brand, chilled, not stirred)
2/3 cup powdered sugar
1. Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
2. Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator.
3. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
Makes about 1½ cups
This recipe is taken from Chloe’s Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes–and More!, available February 19.