SERVES 2 TO 3
Tiramisu pancakes are perfect to make for dessert or a decadent breakfast. They are the most impressive pancakes on the planet: fluffy golden pancakes with a hint of espresso and rum, dotted with melted chocolate chips, and topped with a dollop of cool Coconut Whipped Cream.
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
3/4 cup water
1/4 cup pure maple syrup
1 tablespoon dark rum
1/3 cup semisweet chocolate chips (dairy-free)
Canola oil, for greasing
Powdered sugar, for serving
Coconut Whipped Cream
In a large bowl, whisk together flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together water, maple syrup, and dark rum. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Gently fold in chocolate chips.
Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto the skillet. When bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoon at a time. To serve, dust pancakes with powdered sugar and top with a dollop of Coconut Whipped Cream.