1/2 tsp ground Ceylon cinnamon or regular cinnamon
Instructions:
Pancake Instructions: 1. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. 2. In a separate jug or bowl, combine the non-dairy milk, apple cider vinegar, and vanilla. Stir to blend. 3. Pour the wet ingredients into the dry and whisk until smooth. Allow the batter to rest for 5 minutes — it’ll thicken up a bit. 4. Heat a non-stick pan or griddle over medium heat.
5. Pour 1/2 cup (about 65g) of batter onto the pan. When bubbles appear on the surface, flip and cook until golden brown on both sides.
6. Set pancakes aside on a plate. If making a large batch, keep warm in the oven at a low temperature while you cook the rest.
Vegan Mascarpone Cream Instructions: 1. Using a hand mixer, whip the vegan whipping cream in a bowl until stiff peaks form.
2. Add the room-temperature cream cheese, vanilla, and cinnamon, and continue mixing until smooth.
3. Sift in the icing sugar and blend until just combined. Taste and adjust sweetness if needed — more sugar or vanilla as desired.
4. Set aside in the fridge until ready to assemble.
To serve:
1. Let your pancakes cool slightly before assembling — this helps keep the mascarpone cream from melting too much.
2. Take one pancake and drizzle a shot of espresso over the surface. You can also dip the pancakes into the espresso for a stronger soak.
3. Spread a generous layer of the vegan mascarpone cream on top, like you’re icing a cake.
4. Place another pancake on top, drizzle more espresso, and repeat the mascarpone cream layer. Keep stacking!
5. Once your stack is complete, dust the top with cocoa powder and sprinkle cacao nibs for added crunch and flavour.
6. Serve immediately for the best results — though leftovers can be stored (unassembled, with the pancakes and cream separate).
7. Garnish with:
1–2 shots of cooled espresso (adjust to taste).
Raw cacao powder or unsweetened cocoa powder (for dusting).
Cacao nibs (optional, for garnish).
Notes:
1. For an extra flavour boost, add a pinch of coffee granules to the batter itself if you want a stronger coffee flavour.
2. If you prefer a non-soaked version, you can skip the espresso drizzle and instead drizzle the espresso directly onto the mascarpone cream.
