Are these for breakfast or dessert? These thick and fluffy pancakes are bursting with melting chunks of Dark Hazelnut Chocolate and lots of hazelnuts. Inspired by Tiramisu and infused with coffee, this dessert, layered with coconut yogurt and finished with a dusting of cocoa powder, is a crowd pleaser any time of day. And best of all, they are fully vegan, gluten-free and made with good-for-you ingredients.
By Nourishing Amy
Chocolate Hazelnut Tiramisu Pancakes
Prep Time: 10
Serves: 4 People
1 cup and 2 tbsp plain or spelt flour (or gluten-free flour)
½ cup and 2 tbsp oat flour (gluten-free certified, where needed)
2 tsp baking powder
1 tbsp chia seeds
1 tbsp coffee
A pinch of salt
1 cupl plant-based milk
1 tbsp apple cider vinegar
4 tbsp thick coconut yogurt
2 tbsp maple syrup
1 tsp vanilla essence
⅓ cup hazelnuts, chopped
3oz Divine Dark Hazelnut Chocolate bar, chopped small
Oil, for frying
¾ – 1⅓ cup thick coconut yogurt
1 tbsp cocoa powder
Make the pancake batter: whisk together the plain flour, oat flour, baking powder, chia seeds, coffee and salt. Pour in the milk, apple cider vinegar, yogurt, maple syrup and vanilla and whisk till smooth. Fold in the hazelnuts and chocolate and leave for 5 minutes to rest.
Fry the pancakes: heat a little oil in a non-stick frying pan and add 2 tbsp of batter per pancake, shaping it into a circle. Allow to cook for 2-3 minutes, until golden and cooked underneath. Carefully flip over and cook on the second side. Work in batches until you have 12 pancakes.
To serve: place one pancake on the plate, top with some yogurt, a second pancake, more yogurt and repeat to top with a fourth pancake and extra yogurt. Add on some chocolate, hazelnuts and dust over some cocoa powder. Drizzle over extra maple syrup, if desired.
To enjoy and store: enjoy straight away while warm, or allow the pancakes to cool (without the yogurt) and then store in the fridge, wrapped well for 2-3 days or in the freezer for up to 1 month. Allow to defrost and warm back up in a lightly greased frying pan.