Tiramisu Pancakes


Tiramisu pancakes

Oh my these are amazing. DH’s birthday was this month and he loves tiramisu so when I came across this recipe, I thought it would be perfect for a a birthday breakfast. I used white whole wheat flour, instant espresso granules, almond milk, maple syrup and real rum. I had to add extra almond milk to thin out the batter and this recipe made four medium sized pancakes. Any cream cheese frosting recipe would work here and freeze your left over frosting to use on pancakes another time.

Makes 10-12 silver-dollar pancakes, or 1-2 servings.


For the 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
  • 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)


  1. Combine all pancake dry ingredients in a bowl, and stir very well.
  2. 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.)
  3. 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 golden and lots of bubbles appear on the surface of the pancake. Allow to cook one additional minute, then remove from heat.
  4. 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.

Recipe and photo courtesy of chocolatecoveredkatie.com.


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