Tiramisu Pancakes


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.
  2. In a separate small bowl, whisk together water, maple syrup, and dark rum.
  3. Add the liquid to the flour mixture and whisk until just combined.
  4. Do not overmix; the batter should have some lumps. Gently fold in chocolate chips.
  5. Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
  6. Pour 1/4 cup batter onto the skillet.
  7. 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.
  8. Repeat with remaining batter, adding more oil to the skillet as needed.
  9. If the batter becomes too thick, add a little more water, 1 tablespoon at a time.
  10. To serve, dust pancakes with powdered sugar. Top with a dollop of Coconut Whipped Creamif desired.

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Servings: 3

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 334.00
Calories From Fat (14%) 48.24
% Daily Value
Total Fat 6.03g 9%
Saturated Fat 3.36g 17%
Cholesterol 0.00mg 0%
Sodium 883.04mg 37%
Potassium 111.33mg 3%
Carbohydrates 65.44g 22%
Dietary Fiber 2.22g 9%
Sugar 18.69g
Sugar Alcohols 0.00g
Net Carbohydrates 63.22g
Protein 5.09g 10%

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