Fluffy Raspberry Tiramisu Pancakes

Rich coffee flavoured fluffy oat blender pancakes layered with maple coconut whip topped with a chocolate almond sauce and raspberries — these have the classic tiramisu flavours with optional alcohol! The pancakes are naturally vegan, gluten-free and easy to make.

Serves 2 (makes 10 pancakes)


For the pancakes:

  • 120g (4.2oz) oats
  • 1 ripe banana
  • 1 tbsp chia seeds
  • 1 tsp baking powder
  • 180ml (6fl oz) coconut milk (or use 150ml/5fl oz coconut milk + 30ml/1oz marsala wine/amaretto liquor)
  • 1 tsp coffee made with 30ml (1fl oz) hot water

To serve:

  • 100g (3.5oz) vegan yoghurt
  • 1 tbsp maple syrup
  • 3 tbsp almond butter
  • 1 tsp cocoa powder
  • 80g (2.8oz) raspberries
  • Optional: extra maple syrup, chopped chocolate


  1. To make the pancake batter, add all the ingredients to a blender and blend until smooth. Leave to rest and thicken for 5 minutes
  2. Prepare the yoghurt maple whip by stirring together the yoghurt and maple syrup.
  3. Make the chocolate almond sauce by whisking together the almond butter and cocoa powder.
  4. Heat some oil in a large frying pan and once hot, add ¼ cup of batter to the pan per pancake. Cook for 2-3 minutes until bubbling then flip and cook on the second side. Repeat to make 10 small pancakes.
  5. Divide the pancakes between 2 plates, layering the pancakes with the yoghurt maple whip, topping with extra yoghurt and raspberries. Drizzle over the chocolate almond sauce, extra maple syrup and chopped chocolate.

Recipe by Amy Lanza, Nourishing Amy, nourishingamy.com.