Yes we got a fun recipe for you all to enjoy!!
Lori and I made our tweaks to our original gluten-free vegan recipe:
- we did not have coffee on hand, so not exactly authentic, but cacao nibs have a coffee-like flavor to us
- we used a raw cashew cream for the mascarpone cream
- we omitted cocoa in the batter, due to the cacoa nibs
- we did not have any coffee liqueur on hand
Okay enough from me…I am just going to let the pictures do the talking!
Twin Cakes Recipe: Gluten-free Vegan Tiramisu Pancakes
- 1/3 cup millet flour
- 1/3 cup amaranth flour
- 1/3 cup potato starch
- 2 tbsp flax meal
- 2 tsp baking powder
- 10 drops of liquid stevia (or 1 tbsp sugar)
- 1/4 cup applesauce
- 1 cup buttermilk*
- 1 tbsp coconut oil
Makes 12 pancakes
*we make our own buttermilk using 1 cup coconut milk and 1 1/2 tbsp apple cider vinegar, let sit 10 minutes
Also we like to use different flours, instead of the plain rice flours you see in most gluten-free recipes. Millet and amaranth are two of our favorites, they add great flavor and texture!! We just love it!
- 1 cup cashews
- splash of water
- 1-2 tbsp maple syrup
- pinch salt
- pinch orange zest (optional)
Blend till creamy in your blender!
Depending on how much filling you use, you might have some leftover, but I am sure we all could think of some yummy things to use it up.
Ahh…maple syrup…now the tiramisu pancakes are complete!!
Cacao nibs sprinkled on every creme layer!!!
Lori snapped a photo of me in action 😉 Thanks sis!
I guess it wasn’t good???
We do plan to re-make this very soon and making it a little more like the real thing (but of course still gf and vegan!).
Thanks to Jaden for the recipe inspiration!!
Till next time,