Dining In - Tiramisu Pancakes

Tiramisu Pancakes - Chloe's Vegan Desserts

I made these as a special surprise breakfast for my boyfriend. Pancakes are his most common choice when we go out for brunch so I was excited to test this gourmet vegan version on him. I'm not a big fan of tiramisu, but making a unique pancake flavor intrigued me. This was as easy as making regular pancakes. With a hint of rum and strong coffee flavor these were a more adult version. The added chocolate chips and whipped cream made them look even more mouthwatering and taste much sweeter. My only complaint is that they were a tad bit on the dry side, but that's where the syrup comes in! You can find the full recipe in Chloe's Vegan Desserts (buy your copy here). 

1 cup flour
1 tablespoon baking powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
3/4 cup water
1/4 cup maple syrup
1 tablespoon dark rum
1/3 cup dairy-free chocolate chips
Canola oil, for cooking
Powdered sugar, for garnish
Coconut whipped cream (I used store-bought "Rice Whip" by Soyatoo! found at Whole Foods)

In a large bowl, sift together flour, baking powder, espresso powder, and salt. 

Pancake Batter

In a separate small bowl, stir together water, syrup, and rum. Add wet ingredients to dry and mix until combined but do not overmix.

Heat canola oil in a large skillet or griddle on medium heat. Pour 1/4 cup of batter onto pan. You can make as many as will fit on the pan or griddle. Watch carefully and flip pancakes when you see bubbles start to form in the center. Let other side cook for about 1-2 minutes. Remove from pan and stack pancakes on a plate. 

Serve with powdered sugar and whipped topping, with maple syrup on the side!