Tiramisu pancakes

A variation topped with coffee of classic pancakes with a fresh yogurt cream filling


for 2 portions:

100 g of Pancake mix

1 banana

160 ml cold coffee

½ tsp bitter cocoa+ another ½ tsp for garnish

4 tbsp soy yogurt

2 tbsp cashew butter

1 pinch turmeric

1 pinch powdered vanilla

Coconut flower syrup


In a blender, combine the pancake mix with the coffee, banana and ½ teaspoon of bitter cocoa powder. Let the batter rest for a few minutes and in the meantime prepare the filling by mixing the yogurt, cashew butter, turmeric and vanilla until smooth.

Heat a non-stick pan, grease lightly and ladle in the batter, turning the pancakes when the top is almost dry and cooking for an additional minute.

Transfer the pancakes to a plate and let them cool.

Create a layered stack by alternating the pancakes and the cream. Sprinkle with the remaining cocoa and serve the tiramisu pancakes with a side of syrup, either immediately at room temperature or after refrigerating for an hour.

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