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Chef Chloe’s Tiramisù Pancakes

Written by Vanessa Cunningham | February 15, 2013

Cookies, pies, cakes, doughnuts, cupcakes … whatever your vegan tummy desires, you can be sure that Chef Chloe has the cure for your sweet tooth in her new book Chloe’s Vegan Desserts! With more than 100 recipes for everything from lemon bars to chocolate hazelnut gelato and mocha mud pie, Chef Chloe really provides readers with an all-inclusive “vegan dessert bible.”

To give you a taste of what Chloe’s Vegan Desserts has to offer, Chloe has kindly shared one of her delicious recipes with us for you to enjoy!

Tiramisù Pancakes

From Chloe’s Vegan Desserts

1 cup all-purpose flour
1 Tbsp. baking powder
1 Tbsp. instant espresso powder
½ tsp. salt
¾ cup water
¼ cup maple syrup
1 Tbsp. dark rum
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Vegan whipped cream, optional

  • In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
  • In a separate small bowl, whisk together the water, maple syrup, and rum.
  • Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
  • Gently fold in the chocolate chips.
  • Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
  • Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
  • Let cook on the other side until lightly browned and cooked through, about 1 minute more.
  • Remove from the skillet and keep warm in the oven.
  • Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoonful at a time.
  • To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

Makes 2-3 servings

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  • Alana says:

    If you toss the chocolate chips in some flour before you add them to the batter, they won’t sink to the bottom.

  • Cheryl says:

    You’re right on increasing the chips to maybe double, but perhaps don’t add them to the batter. Instead, stir the batter well so that all ingredients are incorporated when poured out onto your griddle and scatter a generous teaspoon onto the partially cooked pancake. Then when you turn it over for the other side, the chips will heat and melt a little, but be evenly distributed all the cakes. Given the portions, you will have to experiment how much chips per cake but that could be a wonderful Sunday brunch (or more) for the future experiment. ;-)

  • Anonymous says:

    These tasted like really good chocolate chip pancakes. LOTS of chocolate chips. I followed the recipe exactly, except I used gluten-free flour mix and light rum (and a tiny splash of blackstrap molasses to round out the 1/4 cup maple syrup in an attempt to make up for using light instead of dark rum). My batter was runny, so the choc. chips sunk to the bottom of the bowl of batter. I was surprised these turned out to be edible because my batter was so bitter and runny and the chocolate chips, which I had to skim the bottom of the bowl with each scoop of batter to get, all gathered at the center of each pancake. My pancakes turned out thin and misshapen, but chocolaty and a bit chewy (yum). Vegnews.com has this same recipe but with 1/3 cup chocolate chips, which I think might be too little, but you could probably use less than a cup. Vegnews also has a recipe for the whipped topping, which is good with vanilla extract added and tastes less like tin can after being refrigerated overnight. Thanks for the recipe!

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