Ingredients
The following ingredients have 1 Servings
- 3 tablespoon coconut flour (sifted)
- 1 tablespoon quick oats (substitute for almond or coconut flour for paleo version)
- 2 tablespoon granulated sweetener of choice*
- 1 scoop vegan or paleo chocolate protein powder (optional)
- 1 tablespoon cocoa powder
- 1 teaspoon espresso powder
- Pinch baking powder
- Pinch sea salt
- 3 large egg whites (for a vegan version, sub for 1 flax egg)
- 1 tablespoon full fat organic coconut cream (optional but highly recommended for a true 'tiramisu' taste)
- 1/4 cup + dairy free milk of choice**
- 1 tablespoon dark cocoa powder
- 1 tablespoon baking cocoa powder
- 2 tablespoon granulated sweetener of choice
Instruction
- In a large mixing bowl, combine all the dry ingredients and mix well.
- Add the whisked egg whites and coconut cream and mix very well.
- Using a tablespoon, add the dairy free milk of choice one tablespoon at a time until a very thick batter is formed. Set aside.
- While the pancake mixture is resting, heat a large frying pan with coconut oil or butter until hot then turn the heat down to medium.
- Pour 1/4 cup servings of the batter on the heated pan and cover. When the edges start to go golden (2-3 minutes), flip the pancakes and cover and cook for a further minute.
- Repeat until all the batter is used up.
- Top with tiramisu sprinkling and layer with extra coconut cream and enjoy!
