Thank you to everyone who likes The Chocolate-Covered Katie Facebook Page.
On Saturday, it reached 100,000 facebook likes, and I can’t even find words for how much your support means to me. THANK YOU!!
There will be a giant “thank you” giveaway up next week. But today I want to show my appreciation with Tiramisu Pancakes.
High in protein.
Low in calories.
Cholesterol-free.
With a sugar-free option.
It tastes like eating dessert for breakfast!
Tiramisu Pancakes
Inspired by my Oatmeal Pancakes
- 1/2 cup spelt, white, or Bob’s gf flour (65g)
- 3 tbsp rolled oats (15g)
- just under 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp cinnamon
- pinch stevia, or 1 1/2 tbsp pure maple syrup
- 1 tsp instant coffee granules (I like Mt. Hagen)
- 1/2 cup milk of choice (Decrease by 2 tbsp if using maple syrup) (120g)
- 1 tsp pure vanilla extract
- 1 tbsp oil (10g)
- optional: Add a little rum extract if desired, or replace 2 tsp of the milk with rum
For the Frosting:
- 1/4 cup cream cheese (such as Daiya or Tofutti) (60g)
- 1/4 cup Mori-Nu tofu OR more cream cheese (60g)
- 2 tbsp milk of choice (30g)
- pinch pure stevia, or 2 1/2 tbsp powdered sugar (Or use a liquid sweetener and decrease the milk)
- cocoa powder for dusting (important)
Combine all pancake dry ingredients in a bowl, and stir very well. In a separate bowl, whisk together all pancake liquid ingredients. Pour dry into wet, and stir to form a batter. (If the batter is too thin–which might be the case if using cup measurements–just add a little extra flour until you achieve a pancake-esque batter.) Lightly grease a medium skillet, then place over medium heat. When the pan is hot, drop small ladelfuls of batter onto the skillet. Using a spatula, flip the pancakes when the edges begin to look dry. Allow to cook one additional minute, then remove from heat. Makes 10-12 silver-dollar pancakes, or 1-2 servings. For the frosting: Blend all ingredients together until completely smooth. You’ll only use about half the frosting… but, for smoothest blending, it’s best to make a full batch unless you have a tiny blender. You can always use the extra frosting to top banana bread, baked oatmeal, or my Hummingbird Cupcakes.
Click to see: Tiramisu Pancakes Nutrition Facts
Question of the Day:
Do you have a favorite pancake recipe?
Or any requests for the next flavor pancake recipe I should try? In your comments, please feel free to leave links to your favorite pancake recipes on your own sites if you wish.
Link of the Day: Cauliflower Mac and Cheese
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Love the recipes! Would really enjoy having a Vitamix!
Made these for breakfast the other morning and they were absolutely delicious! My new go to pancake recipe!
How do they taste without the icing? I can’t have any alcohol (medical reasons) therefore have no idea how this is suppose to taste nor can I taste it (I will most definitely add the rum) My hubs LOVES tiramisu and his Bday is Monday so I thought your recipe would be a fun surprise breakfast for him but considered leaving off the icing and serving with pure VT maple syrup. Would that be gross?? Thanks as I really have no clue.
Great with maple syrup as well!
Great recipe but did you know that toffuti has palm oil in it? I was shocked as went into health food shop to purchase some items as I am a new nearly vegetarian and to my disgust first product I picked up and read the label has palm oil in it and it is not stated anywhere that it is sustainable I was very disappointed. Can you use anything else as a substitute? Thanks.
The recipe says you can use any cream cheese spread. Try Daiya.
Mori-Nu Tofu has many different kinds. Which type of tofu do you use for the frosting?
Try silken-firm.
Love to see new desert recipes! Years ago was in Lake Tahoe, and had the BEST pancakes ever. Duplicated w/bisquick and topped them off with pecans, raisins , and shredded coconut and real maple syrup. em emmmmmmmmmmm!
Omg! Love these pancakes!! I didn’t do your frosting and layered them with whipped cream and Nutella. I thought I was totally cheating while I ate these. I love all your recipes and I am not even vegan/ vegatarian. I used your recipes almost everyday! Peanut butter pancakes perhaps?
OMG! Make. These. Now.
I just made these and they are incredible.
I was skeptical the whole time until I tasted them and it’s like eating dessert for breakfast. Not too sweet, but just sweet enough. II used what I had in my kitchen, wheat flour, no coffee or oats, maple syrup, coconut milk, coconut oil, no. rum extract, yogurt I cream cheese, no tofu and powdered sugar. I would recommend doubling this recipe if making for two people. No need to double the frosting recipe. It makes just enough for two people. These were so filling I could only eat two of them. In love.
I meant to say I used tofutti cream cheese, no tofu and no yogurt(not sure why my phone did that)
Thank you for making them! 🙂
What a great idea! This looks delicious!
Thanks for the great recipe, Katie! I plan on putting these on special this weekend.
I’m sure these pancakes will be a smash hit, right up there with our Cafe Mocha pancakes. Here’s a recipe for your @Jules WolfItDown…
Avenue Eatz Cafe Mocha Pancakes
1/2c Ricotta
1 1/2c Half and half (mixed with 1t white vinegar)
3 eggs
1t Vanilla
2c Flour
1t Baking powder
1 1/2t Salt
1/4c Sugar
2T finely ground Espresso
1T Cocoa powder
–Glaze–
1c powdered sugar
1T Espresso
1 1/2t Cocoa
2T half and half
Whisk liquid ingredients. Sift dry ingredients. Add liquid to dry. Cook immediately, top with glaze right after flipping once.
Yum!
These are great! I like making things for my mum that looks AND taste great- and these hit the spot! I had to add quite a bit more flour to get a good consistency, and I used ricotta (not vegan I know!) for my filling. Perfect!
Also- I live in Australia so maybe things are different- but what is a ‘silver dollar’? For me, this recipe made 5 10cm round pancakes. So what’s the 10-12 silver dollar bit?
Thanks!
What do you use if one can’t eat dairy (cream cheese) or tofu (soy) to make the cream cheese frosting? Thanks. Oh, I bought your cookbook and love it!
You could always use the coconut cool whip recipe! https://chocolatecoveredkatie.com/2011/08/16/vegan-cool-whip/
Hey these look amazing, but do you have the nutrition facts for the frosting because I noticed that the nutrition facts don’t include to frosting. Thanks in advance to anyone that responds!
Currently eating these for dinner. I made them with a combination on ap, oat flour, and barley flour, and they are delicious!
Katie, if you could come up with a recipe for panettone pancakes, that would be awesome 🙂
Just wow. Just made a double batch of these and they are amazing. I used whole wheat pastry flour since I ran out of spelt and they still came out wonderful. If you keep them sort of thick and don’t add extra milk, thet come out almost crunchy on the edge like a coffee oatmeal cookie! Couldn’t quite get the frosting to thicken up like the picture but it ended up better: it was thin like a cream which only made the tiramisu part even more authentic. Never had a bad recipe from your site, Katie. Can’t decide if these are better than the cinnamon roll pancakes…just can’t decide!