Tiramisu Pancakes (gluten-free, vegan)

Yes we got a fun recipe for you all to enjoy!!

Awhile ago I came across a great recipe from Steamy Kitchen: Tiramisu Pancakes. This recipe was always in the back of mind…trying to decide when I wanted to make it…and the other day was THE DAY!!!

Lori and I made our tweaks to our original gluten-free vegan recipe:

  • we did not have coffee on hand, so not exactly authentic, but cacao nibs have a coffee-like flavor to us
  • we used a raw cashew cream for the mascarpone cream
  • we omitted cocoa in the batter, due to the cacoa nibs
  • we did not have any coffee liqueur on hand

Okay enough from me…I am just going to let the pictures do the talking!

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Twin Cakes Recipe: Gluten-free Vegan Tiramisu Pancakes

Ingredients:

  • 1/3 cup millet flour
  • 1/3 cup amaranth flour
  • 1/3 cup potato starch
  • 2 tbsp flax meal
  • 2 tsp baking powder
  • 10 drops of liquid stevia (or 1 tbsp sugar)
  • 1/4 cup applesauce
  • 1 cup buttermilk*
  • 1 tbsp coconut oil

Makes 12 pancakes

*we make our own buttermilk using 1 cup coconut milk and 1 1/2 tbsp apple cider vinegar, let sit 10 minutes

Also we like to use different flours, instead of the plain rice flours you see in most gluten-free recipes. Millet and amaranth are two of our favorites, they add great flavor and texture!! We just love it!

Cream Filling:

  • 1 cup cashews
  • splash of water
  • 1-2 tbsp maple syrup
  • pinch salt
  • pinch orange zest (optional)

Blend till creamy in your blender!

Depending on how much filling you use, you might have some leftover, but I am sure we all could think of some yummy things to use it up.

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Ahh…maple syrup…now the tiramisu pancakes are complete!!

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Cacao nibs sprinkled on every creme layer!!!

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Lori snapped a photo of me in action ;) Thanks sis!

me taking pic of pancakes Could I be any closer to the pancakes??? haha

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I guess it wasn’t good???

We do plan to re-make this very soon and making it a little more like the real thing (but of course still gf and vegan!).

Thanks to Jaden for the recipe inspiration!!

Till next time,

Michelle

Pure2raw twin

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Comments

  1. says

    Yum! And I like the cashew cream in between! If I make them I will definitely add coffee, I love coffee flavored things! Humm, maybe some chocolate or carob chips in it would be good too… chocolate + coffee = major yum!
    Ana

  2. says

    Hey twins, I have a question for you. Nothing to do with pancakes, but with avocado. I am also an avocado lover, I love it in smoothies and also in the pudding-like form like you two do. Today I opened an avocado that wasn’t as ripe as I thought it would be. My question is: what do you guys do if the avocado is not ripe? Do you still use it for pudding or just toss it? This one I opened was soft and beautiful on the outside, but tasteless on the inside, also very light-ish in color, definitely unripe (I eat avocados since I was born, grew up eating them with sugar or in smoothies – blended with milk – so I know my avocados). I am always sad if I need to toss food, especially good ones I love. When this happened before I just tossed it, but I wanted to ask you since you two are also avocado lovers like me! Maybe this have happened to you two before?
    Thanks for the avocado help!
    Ana

    • says

      Biochemista, we shared one recipe on the post of making it yourself, if you do not want to make it yourself – just buy cashew butter and sweetened it with agave or maple syrup! And you should be good to go!

  3. says

    GAH! What a crazy awesome recipe and meal and pictures! Very very nice! I’m super impressed with the creativity and the use of great ingredients! YUM. Seriously.

  4. Regina says

    Those pancakes look amazing! Just curious: Did you use canned coconut milk or So Delicious coconut milk for the buttermilk in this recipe?

  5. says

    O I’m excited to make some! I would have never thought of making my my own buttermilk! I like to use a mixture of flours too. I love quinoa flour and oat flour.
    And you are also welcome for B-fast (or any meal) to my house!

  6. Beth says

    I haven’t eaten pancakes in years because I think them too dense, but those looked absolutely delicious. I would use carob and cereal coffee instead, since I don’t drink regular coffee or eat chocolate.
    Love your recipes. Great blog!

  7. says

    i’m obsessed with pancakes as of late…and i too have been experimenting with different whole grain flours…would love to try millet flour and amaranth!! great idea!!! and nice work on the tiramisu pancake creation!!!

    =)

  8. Reg says

    Testimonial: I made (a version of) these pancakes, and they turned out great! Even omnivorous, generally unadventurous family members gave them the seal of approval! Adapted to my sort-of candida diet and what I had lying around the house, I used Bob’s Red Mill gluten-free flour (mix of different flours, potato starch, etc.), powdered/granulated stevia, and soymilk in the ‘buttermilk.’ Also omitted the filling, can’t wait to try that when I get the chance.

    I’m excited to try more of these recipes. Thank you!

  9. ste rhymes with tree says

    Hi! I tried to use your pancake recipe, several times because I’m not sure how else to make pancakes… The first time the batter was so dense – like biscuits! – so I increased the liquid until it was like pancake batter. They didn’t turn out at all! The second time I stuck to the recipe perfectly and they were really weird — sort of like fluffy polenta. The batter was SO THICK I could shape it in my hand into a pancake shape, and the cooked pancake just turned to mush when I put blueberries and a little syrup over it. The third time I added a little more liquid and some xanthan gum (1/8tsp) and they were just like the second batch.

    Help! What texture and thickness is the batter? Do you add the ingredients in some special order? I can’t figure out what I’m doing wrong!

    • says

      Stephanie thank so for your comment and letting us know of your issue with making these pancakes. We are sad to hear that they are not working out for you. We do have some suggestions for you to try. Typically with our pancake batters they are on the thick side but not overly thick. You might try baking soda instead of baking powder and see if that turns out better. Also we had made these pancakes again here before and it shows the texture of the batter…. http://www.pure2raw.com/2011/04/tahini-maple-buttermilk-pancakes-gluten-free-vegan/ . Also here is another version of pancakes we have made before that you can try out to see if you get better results http://www.pure2raw.com/2011/06/marshmallow-cashew-cream-filled-chocolate-chip-pancakes/ . Another tip not sure if you are using applesauce or not, but if you are try having it a little chilled not quite room temperature that sometimes helps with the batter being a little thick. We typically like thick pancakes and so we have thick batters, if you want more thin pancakes we suggest making sure applesauce is room temperature and possibly adding in more water or milk. We hope these suggestions help, please let us know if there is anything else. We would love for you to get the pancakes you are looking for – so you can enjoy them too!

      • ste rhymes with tree says

        Thank you for your response! I’ll keep you updated as I test things out. So weird that they aren’t turning out!!! Really looking forward to them working! -Ste

  10. says

    I just made these and they are amazing!!!!! Thank you so much!!!! I have an 8 year old, gorgeous little girl that is allergic to gluten, soy, eggs and dairy. So thank God for you guys!!!! I just found your website and love your recipes.

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