Dessert for Breakfast: Vegan Tiramisu Pancakes with Whipped Coconut Cream Recipe

Entry #2347, April 27, 2013

In the mood for sweet and unique breakfast? Then whip up some vegan tiramisu pancakes with whipped coconut cream to top it.  Tiramisu is the Italian dessert consisted of lady fingers dipped in coffee layered with egg yokes, mascarpone cheese, Marsala wine and cocoa.  With this recipe there have been some modifications but still great in the taste, so try it out and you won’t be disappointed.

Vegan Tiramisu Pancake with Whipped Coconut Cream

Image via: Chatelaine

Servings: 3 Pancakes

Ingredients

For the Coconut Whipped Cream

1. 1, 13.5- ounces can of Full Fat-Coconut Milk, Chilled
2. 2/3 cup of Powdered Sugar, plus Extra for serving

For the Pancakes

1. 1 cup of flour
2. 1 tablespoon of Baking Powder
3. 1 tablespoon of Instant Espresso Powder
4. ½ teaspoon of Salt
5. ¾ cup of Water
6. ¼ cup of Prune Maple Syrup
7. 1 tablespoon of Dark Rum
8. 1/3 cup of Semisweet Chocolate Chips (dairy-free)
9. Canola Oil, for greasing

Vegan Tiramisu Pancake with Powdered Sugar

Image via: On Sugar

Instructions

 For the Coconut Whipped Cream

1. Chill a bowl and whisk of a free stand mixer in your freezer for about 10 minutes.  After chilled take them out, skim solidified coconut cream from can of coconut milk and transfer the solids to the chilled bowl of he stand mixer.  But do not add in any coconut water.
2. Add the powdered sugar to the mixer and whip the mixture for a few minutes until the combination begins to stiffen and turn into whipped cream.  Then chill whipped cream in an airtight container in refrigerator for 3 hours to over night before serving.

For Pancakes

1. In a large bowl, whisk together the flour, baking powder, espresso powder and salt.  Take a small bowl, whisk together water, maple syrup and dark rum.  Add wet mixture into dry mixture into dry mixture and whisk that combination together.  Be careful not to overmix the batter, because it should have some lumps.  Get the chocolate chips and gently fold the chips into the mixture after the mixing.
2. Lightly oil the large nonstick skillet or griddle and heat over medium-high heat.  Pour a ¼ cup of batter onto the skillet, when bubbles begin to appear in the center of the pancake, flip it.  Cook on the other side until it has turned a lighten brown and cooked through.
3. Repeat with the remaining batter, adding more oil to skillet as needed.  If the batter becomes too thick, then add a little more water 1 tablespoon at a time.Tip: When about to serve the pancakes dust the m with the powdered sugar and top it off with a dollop or more of the Coconut Whipped Cream and enjoy!

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