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Recipe

Vegan Tiramisu Pancakes

3.67 from 3 votes
Author: Thomas Pagot
Tiramisu-inspired pancakes dipped in espresso and layered with vanilla cream! Vegan, 8-ingredient, and so delicious!
Prep Time : 15 minutes
Cook Time : 10 minutes
Total Time : 25 minutes
Servings 2 stacks of 4 pancakes

Ingredients

Vanilla Cream

  • 1 cup vegan pastry cream see notes
  • 1/4 cup thick vegan yogurt (optional, for a tangy flavor)

Pancakes

  • 1 cup all-purpose flour (Feel free to use 1:1 gluten-free mix for a gluten-free version)
  • 1 and 1/2 tbsp sugar
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1 cup unsweetened plant-based milk
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar

Espresso Dip

  • 1/2 cup brewed espresso cold
  • 1 tbsp sugar
  • 1 tbsp khalua optional

For topping

Instructions
 

Vanilla Cream

  • In a small bowl, combine the vegan pastry cream and the yogurt until smooth. Set aside.

Pancakes

  • Whisk together the dry ingredients. Add the flour, sugar, baking powder, and salt to a medium-sized mixing bowl. Whisk to combine.
  • Pour in the wet ingredients. Next, pour in the plant-based milk, yogurt, melted butter, vanilla extract, and vinegar.
  • Whisk. Whisk until combined, with almost no clumps remaining. Do not overmix, though, or your pancakes will be gummy.
  • Let it sit. Allow the batter to rest for 5-10 minutes while you preheat the skillet.
  • Heat a non-stick skillet. Heat a non-stick skillet over medium heat. Once hot, add a teaspoon of oil and use a kitchen paper towel to very lightly grease the skillet.
  • Pour the batter. Pour about 3 tablespoons of the batter into the skillet and spread it slightly into a round shape, approximately 4 inches (10 cm) in diameter. Repeat 2-3 times, depending on the size of your skillet.
  • Cook until golden brown. Cook the pancakes for 2-3 minutes, or until holes form on the surface and the bottoms are golden brown.
  • Flip. Use a spatula to carefully flip the pancakes. Cook for an additional 2-3 minutes on the other side, or until golden brown. Transfer to a plate and repeat with the remaining batter.
  • Allow to cool. Allow the pancakes to cool for at least 15 minutes.

To Assemble

  • Make the dip. Add the brewed espresso, sugar, and khalua (if using) to a deep plate. Stir to combine. Dip one of the pancakes into the espresso for 1-2 seconds on each side.
  • Assemble. Arrange the pancake on a plate. Then, spread 2-3 tablespoons of the vanilla cream on top. Repeat these steps three times, or until you have a stack of four pancakes layered with the cream. Finish with a layer of vanilla cream.
    You should be able to make two stacks of 4 pancakes.
  • Dust with cocoa powder. Use a fine sieve to dust the pancakes with unsweetened cacao powder. Serve immediately!

Notes

  • If you don't have time to make the pastry cream: simply replace it with thick coconut yogurt or vegan Greek yogurt. Mix it with 2-3 tablespoons of sugar (adjust to taste) and 1/2 tsp of vanilla extract.
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