Tiramisu Pancakes by @fitgreenmind

25 min
Medium

2 servings

🧈

200 g

Tofu

💧

67 ml

Water

🍁

120 ml

Maple Syrup

🫗

10 ml

Neutral Oil

🌼

0.5 g

Vanilla

🍋

0.5

Lemon

🌾

100 g

Flour

🧂

6 g

Baking Powder

🍬

19 g

Sugar

🥛

170 ml

Plant Milk

🍶

10 ml

Vinegar

☕

30 ml

Espresso

🍁

2 tbsp

Maple Syrup

🍫

2.5 g

Cocoa Powder

Preparation Steps

  1. Step 1/13

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

    silken tofu
    water
    maple syrup
    neutral oil
    vanilla
    lemon juice
    lemon zest
    🥄measuring spoons
    🧪measuring jug
    🧀zester
    🍋citrus juicer

  2. Step 2/13

    Blend the cream ingredients until completely smooth and silky.

  3. Step 3/13

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

    🥣mixing bowl
    🥄spatula

  4. Step 4/13

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

    all-purpose flour
    baking powder
    sugar
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/13

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

    plant milk
    vinegar
    🧪measuring jug
    🥄measuring spoons

  6. Step 6/13

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

    plant milk
    vinegar
    all-purpose flour
    baking powder
    sugar
    🥣mixing bowl
    🥄whisk

  7. Step 7/13

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

    neutral oil
    🍳nonstick frying pan
    🥄spatula

  8. Step 8/13

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

    🍳nonstick frying pan
    🥄measuring spoons

  9. Step 9/13

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

    🍳nonstick frying pan
    🥄spatula

  10. Step 10/13

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

    🍳nonstick frying pan
    🥄spatula
    🍽️serving plate

  11. Step 11/13

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

    espresso
    maple syrup
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  12. Step 12/13

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

    espresso
    maple syrup
    silken tofu
    🍽️serving plate
    🥄spatula

  13. Step 13/13

    Dust the assembled pancakes with cocoa powder before serving.

    cocoa powder
    🫖fine mesh sieve

Composition

Ingredients

Types

Liquid, Sweetener, Oil, Flavoring, Leavening Agent, Plant Milk, Acid, Beverage

Ingredients

Tofu, Water, Maple syrup, Neutral oil, Vanilla, Lemon, Flour, Baking powder, Sugar, Plant milk, Vinegar, Espresso, Cocoa powder

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Lactose-Free, Plant-Based

Calories

560 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 92g, Sugars: 51g, Fat: 15g, Saturated Fat: 2.2g, Fiber: 4.5g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 4.2mg, Potassium: 420mg, Sodium: 260mg

Vitamins

Vitamin C: 6mg, Vitamin B12: 0.6µg, Vitamin D: 1

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, spatula, ladle, measuring spoons, measuring jug, zester, citrus juicer, nonstick frying pan, serving plate, fine mesh sieve

Appliances

blender, stovetop, refrigerator, espresso machine

Type

Type

Type Of Dish

Breakfast, Brunch, Dessert

Occasions

Breakfast, Brunch, Veganuary, Weekend

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Italian-Inspired, Vegan

Geographic

Italy, Europe

Various

Aspect

Texture

Fluffy, Creamy, Tender, Silky, Moist

Flavors

Coffee, Chocolate, Sweet, Tangy, Vanilla, Maple

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave tofu cream at room temperature longer than 2 hours), fridge : 3 days (Store pancakes, cream, and coffee syrup in separate airtight containers,Reheat pancakes in a pan or microwave before assembling), freezer : 2 months (Freeze pancakes only in an airtight container,Freeze with parchment paper between pancakes,Do not freeze assembled pancakes or tofu cream)