TIRAMISU PANCAKES (with Coconut Whipped Cream)
From vegan guest chef Chloe Coscarelli of "Chloe's Vegan Desserts"
1 cup All-purpose flour
1 Tbl Baking powder
1 Tbl Instant espresso powder
1/2 tsp Salt
3/4 cup Water
1/4 cup Pure maple syrup
1 Tbl Dark rum
1/3 cup Semi-sweet chocolate chips (dairy free)
Canola oil, for greasing
Powdered sugar, for serving
Coconut Whipped Cream (optional - click for recipe)
1 In a large bow, whisk together flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together water, maple syrup, and dark rum.
2 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.
3 Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. Pour 1/4 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. Top with a dollop of Coconut Whipped Cream if desired.
4 Enjoy!
Servings: 3
To purchase a copy of Chloe's cookbook, Chloe's Vegan Desserts, CLICK HERE!
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