TIRAMISU PANCAKES
SERVES 2 TO 3 PORTIONS
1 cup all-purpose flour
1 tbsp baking powder
1 tbsp instant espresso powder
1⁄2 tsp salt
3⁄4 cup water
1⁄4 cup maple syrup
1 tbsp dark rum
1⁄3 cup semisweet chocolate chips (dairy-free)
Canola oil, for greasing
Powdered sugar, for serving
Coconut Whipped Cream
NUTRITIONAL VALUES
Calories: 495kcal
Fat: 16.9g (8.2 S.Fat)
Carbs: 80.1g
Protein: 5g
Sugar: 37.1g
Sodium: 442mg
METHOD
In a large mixing bowl, combine flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together the water, maple syrup, and dark rum. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Fold in chocolate chips gently.
Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. 1/4 cup batter should be poured into the skillet. It's time to flip the pancake when bubbles appear in the center. Cook for 1 minute more on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Dust pancakes with powdered sugar and top with a dollop of coconut whipped cream to serve.
Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. 1/4 cup batter should be poured into the skillet. It's time to flip the pancake when bubbles appear in the center. Cook for 1 minute more on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Dust pancakes with powdered sugar and top with a dollop of coconut whipped cream to serve.
