Raspberry Tiramisu Pancakes (Vegan GF)

Rich coffee flavoured fluffy oat blender pancakes layered with maple coconut whip topped with a chocolate almond sauce and raspberries – these have the classic tiramisu falvours with optional alcohol! The pancakes are naturally vegan, gluten-free and easy to make.

Pancake day is so close now and all I am seeing on my social media are new stacks, new flavours and new recipes for pancakes, but I don’t mind. I go through phases with pancakes… I know I always love them but I hadn’t had pancakes since boxing day 2020 until it came to developping 4 new recipes within a couple of days last week. And I fell in love with pancakes all over again, especially with these Fluffy Rasbperry Tiramisu Pancakes. I have made them a few times since, too!

As the name suggests, they are really fluffy thanks to a new twist on my favouite oat and banana blender pancakes. Simply pop all the ingredients in a blender and blend to a thick and smooth batter:

• Oats: make sure these are GF if needed. The oats add a fibre boost and are a more wholesome base to use.
• Ripe banana: this adds natural sweteness and binds the batter. If you don’t like banana, you could use the same amount of apple sauce/puree.
• Chia seeds: for binding the batter. You could also use flaxseed.
• Baking power: for the fluffy rise.
• Coconut milk: or other plant-based milk.
• Coffe: for the classic tiramisu element although you can skip it.
• Optionial alcohol: these are great with or without!

The rest of the ingredients add to these already tasty Fluffy Rasbperry Tiramisu Pancakes. I have two toppings to go with these fluffy pancakes, both of which are reminiscent of elements of a tiramisu dessert:

• Vanilla coconut whip:  this is just coocnut yoghurt and maple syrup whisked until really smooth. This is the “cream” of the tiramisu.
• Chocolate almond sauce: whisk together almond butter and cocoa/cacao powder until thick and glossy and this is our chocolate part of a tiramisu dessert.

Apart from the above toppings, I also love serving these Fluffy Rasbperry Tiramisu Pancakes with some fresh raspberries for a pop of colour and also extra maple syrup is an essential! These pancakes are so light and fluffy and are pretty fail-proof. I make them all the time and I am always impressed with the results, and so is my family. There are a few things that can help make you a pancake whizz:

1. Non-stick frying pan: a good pan is essential and will ensure your pancakes cook evenly every time without sticking.
2. Perfect batter: not too thick and not tooo runny.
3. Perfect heat: not too hot but hot enough to cook the pancakes through. I often start higher and turn it down slightly.
4. Good spatula: I also love a good spatula and think it is really important to help you flip them over!

There are no secrets to these Fluffy Rasbperry Tiramisu Pancakes, they really are delicious and simple. Packed with coffee, chocolate and cream like the classic tiramisu dessert we all love, they are naturally vegan, gluten-free with nourishing, wholesome ingredients, too.

If you are looking for more pancake recipes, how about my:

• Mini Oat Pancakes
• Vegan Caramel Apple Pancakes
• Blueberry Vanilla Protein Pancakes
• Chocolate Chunk Pancakes
• Peanut Butter and Jelly Pancakes

Fluffy Rasbperry Tiramisu Pancakes (Vegan and GF)

• Servings: 2 (makes 8-10 pancakes)
• Time: 20 minutes
• Difficulty: easy
• Print

Rich coffee flavoured fluffy oat blender pancakes layered with maple coconut whip topped with a chocolate almond sauce and raspberries – these have the classic tiramisu falvours with optional alcohol! The pancakes are naturally vegan, gluten-free and easy to make.

Ingredients

Pancakes:
• 120g oats
• 1 ripe banana (150g)
• 1 tbsp chia seeds
• 1 tsp baking powder
• 180ml coconut milk*
• 1 tsp coffee made with 30ml hot water
*or use 150ml coconut milk + 30ml marsala wine/amaretto liquor Topping:
• 100g vegan yoghurt
• 1 tbsp maple syrup
• 3 tbsp almond butter
• 1 tsp cocoa powder
• 80g raspberries
To serve: maple syrup, chopped chocolate

Directions

1. Make the pancake batter: add all the ingredients to a blender and blend until smooth. Leave to rest and thicken for 5 minutes.
2. Make the yoghurt maple whip by stirring together the yoghurt and maple syrup.
3. Make the chocolate almond sauce by whisking together the almond butter and cocoa powder.
4. Heat some oil in a large frying pan and once hot, add ¼ cup of batter to the pan per pancake. Cook for 2-3 minutes until bubbling then flip and cook on the second side. Repeat to make 10 small pancakes.
5. Divide the pancakes between 2 plates, layering the pancakes with the yoghurt maple whip, topping with extra yoghurt and raspberries. Drizzle over the chocolate almond sauce, extra maple syrup and chopped chocolate.

Let me know what you think of these Fluffy Rasbperry Tiramisu Pancakes, I  cannot wait to hear so please leave a comment below. Tag me in your pancakes, too! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With tiramisu pancake love x