3 years ago

Chocolate Hazelnut Tiramisu Pancakes
[Vegan]

AL By: Amy Lanza

Author Bio

Amy is the plant-based recipe developer, food and content creator, food stylist and photographer behind... Read More

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Chocolate Hazelnut Tiramisu Pancakes [Vegan]

Dairy Free

Vegan

These Chocolate Hazelnut Tiramisu Pancakes are thick, fluffy and delicious. Made with wholesome vegan and gluten-free ingredients, they are packed with chocolate, hazelnuts and coffee for the perfect Italian-inspired stack.

Ingredients You Need for Chocolate Hazelnut Tiramisu Pancakes [Vegan]

For the Pancakes:

5 oz. (140g) plain or spelt flour (or gluten-free flour)
3.5 oz. (100g) oat flour (gluten-free certified, where needed)*
2 teaspoons baking powder
1 tablespoon chia seeds
1 tablespoon coffee
240ml plant-based milk
1 tablespoon apple cider vinegar
60g (4 tbsp) thick coconut yoghurt
2 tablespoons maple syrup
1 teaspoon vanilla essence
1.7 oz (50g) hazelnuts, chopped
3.17 oz (90g) dark chocolate

For Serving:

Oil, for frying
7-10 oz (200-300g) thick coconut yoghurt
Extra chocolate and hazelnuts
1 tablespoon cocoa powder
Maple syrup

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How to Prepare Chocolate Hazelnut Tiramisu Pancakes [Vegan]

To make the pancake batter, whisk together the plain flour, oat flour, baking powder, chia seeds, coffee and salt. Pour in the milk, apple cider vinegar, yoghurt, maple syrup and vanilla and whisk till smooth. Fold in the hazelnuts and chocolate and leave for 5 minutes to rest.
To fry off the pancakes, heat a little oil in a non-stick frying pan and add 2 tbsp of batter per pancake, shaping it into a circle. Allow to cook for 2-3 minutes, until golden and cooked underneath. Carefully flip over and cook on the second side. Work in batches until you have 12 pancakes.
To serve, place on pancake on the plate, top with some yoghurt, a second pancake, more yoghurt and repeat to top with a fourth pancake and extra yoghurt. Add on some chocolate, hazelnuts and dust over some cocoa powder. Drizzle over extra maple syrup, if desired.
To enjoy and store: enjoy straight away will warm, or allow the pancakes to cool (without the yoghurt) and then store in the fridge, wrapped well for 2-3 days or in the freezer for up to 1 month. Allow to defrost and warm back up in a lightly greased frying pan.

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