Add the silken tofu, water, 6 tablespoons maple syrup, neutral oil, vanilla, lemon juice, and lemon zest to a blender.

Blend the cream ingredients until completely smooth and silky.

Transfer the tofu cream to a mixing bowl and chill it in the refrigerator while preparing the pancakes.

Whisk the all-purpose flour, baking powder, and sugar together in a mixing bowl.

Mix the plant milk and vinegar in a measuring jug, then let the mixture stand briefly to curdle.

Pour the plant milk mixture into the dry ingredients and stir just until a smooth pancake batter forms.

Lightly oil a nonstick frying pan and heat it over medium heat.

Spoon 2 tablespoons of pancake batter into the hot pan for each pancake.

Cook the pancakes until golden brown on the first side, then flip them.

Cook the second side until golden brown, then transfer the pancakes to serving plates.

Prepare 1 espresso and stir it with the remaining 2 tablespoons maple syrup in a small mixing bowl.

Layer pancakes with chilled tofu cream and drizzle the coffee syrup between the layers.

Dust the assembled pancakes with cocoa powder before serving.