This tiramisu oatmeal pancake recipe is so simple, healthy, and delicious! Oats...coffee...zucchini...wait––zucchini? Oh yeah, these tiramisu oatmeal pancakes will even help you get some veggies in during the morning. The coffee flavor is intense enough that any earthy zucchini flavor is entirely undetected. Sweet coffee-flavored pancakes are layered with non-dairy yogurt for the perfect breakfast that will satisfy your sweet tooth. This tiramisu oatmeal pancake recipe is what you need in your life. You're welcome.
Tiramisu Oatcakes For One [Vegan]
For the Oatmeal:
- 1/4 cup plant-based milk of choice
- 1/4 teaspoon apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats
- 1 small zucchini, preferably peeled (or 1/2 a large one)
- 1 teaspoon instant coffee granules
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
- rounded 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup plain or vanilla non dairy yogurt, Greek-style recommended
- 1 teaspoon rum extract (optional)
- cocoa powder or chocolate shavings for topping
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While you wait, mix some yogurt with rum extract, if using.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- To serve, alternate layers of oatcake and yogurt. Finally, top a dusting of cocoa powder or shaved chocolate!