Tiramisu Pancake Stack
½ cup rolled oats
1 ripe banana
½ cup almond meal
½ cup oat milk
1 tsp baking powder
1 tsp pure vanilla extract
Coconut whipped cream filling:
2 cans of full-fat coconut milk (refrigerated overnight)
1 tsp organic local honey or some liquid stevia
½ tsp vanilla powder
¼ cup strong brewed coffee
2 tbsp raw cacao powder
If not vegan: ½ cup organic mascarpone
Measure all the pancake ingredients, except the filling, in a blender. Blend until smooth. Heat a pancake pan over medium heat. Pour ¼ cup of batter into the hot pan and spread it a little bit. Cook for 1,5 minutes, flip and cook the other side too. Cook the rest of the pancakes. Leave to cool down and prepare the filling.
Open the coconut milk cans and scoop the solid coconut cream into a bowl. Mix with beaters until fluffy. Mix in honey or stevia and vanilla. If the mixture gets too runny, place it in the fridge for a while.
Place a pancake on a serving bowl or plate, brush some brewed coffee on top. Add a layer of mascarpone, if using, and then some coconut whipped cream. Otherwise, add only a layer of coconut whipped cream. Sprinkle on some cocoa powder and add another pancake over the top. Add again the brewed coffee and the fillings. Place the third pancake on top and top with coconut whipped cream and cocoa powder. Serve & Enjoy right away.
Tip! Try also banana slices as a filling.