Name: Vegan Tiramisu Pancakes
Ingredients: 3/4 cup Bob's red mill organic 7 grain pancake mix, already has flax or my multigrain pancake mix or my glutenfree pancake mix; 2 Tablespoons maple syrup; 2 teaspoons cocoa powder, more or less per preference; 1 tsp scant instant coffee, or equivalent brewed(change it around per preference, depends on how strong a coffee taste you like and how awake you want to be); 1 Tablespoon oil, virgin coconut or organic canola; 1 teaspoon lemon juice; 1/3 to 1/2 cup water; 1 tsp vanilla, optional; oil or vegan butter to cook; 1/2 cup cashews soaked for atleast half an hour or overnight or nuke them a bit before creaming; few Tablespoons water; 1/2 teaspoon vinegar or 1 teaspoon lemon juice for the tang, Vinegar is better; 1 Tablespoon maple or raw sugar, use sugar for whiter cream; Mix Maple syrup and brewed coffee or coffee liqueur or rum or other liqueur to preference.

Ingredients

3/4 cup Bob's red mill organic 7 grain pancake mix, already has flax or my multigrain pancake mix or my glutenfree pancake mix
2 Tablespoons maple syrup
2 teaspoons cocoa powder, more or less per preference
1 tsp scant instant coffee, or equivalent brewed(change it around per preference, depends on how strong a coffee taste you like and how awake you want to be)
1 Tablespoon oil, virgin coconut or organic canola
1 teaspoon lemon juice
1/3 to 1/2 cup water
1 tsp vanilla, optional
oil or vegan butter to cook

Mascarpone:

1/2 cup cashews soaked for atleast half an hour or overnight or nuke them a bit before creaming
few Tablespoons water
1/2 teaspoon vinegar or 1 teaspoon lemon juice for the tang, Vinegar is better
1 Tablespoon maple or raw sugar, use sugar for whiter cream

Drizzle

Mix Maple syrup and brewed coffee or coffee liqueur or rum or other liqueur to preference.

Steps

Combine the wet ingredients with cocoa powder and coffee well, then add the other pancake ingredients. Use more water if needed for a thick pancake batter, without overmixing. A thin, watery batter will not rise well either. Leave to rest for 2 minutes while preparing the cashew mascarpone.
Blend the cashews with water and vinegar to a creamy consistency. Add sugar or maple and blend again, then taste and adjust the tang and sweetness. Set aside. You can make the cream thicker or thinner, or make more, as needed.
Use a well-heated, greased, thick-bottomed pan to cook the pancakes for 5-7 minutes per side, depending on their size. The thick multigrain batter may need spreading into shape with a spatula.
If serving with liqueur, mix some into the maple syrup for the drizzle, or keep it separate.
For assembly, brush a pancake with maple syrup or a maple-liqueur mixture; rum extract mixed with maple is another option. Add cashew mascarpone on top, cover with another pancake, and repeat.
Finish with a dusting of cocoa powder or chocolate shavings. If desired, saturate the bottom pancake with a little more liqueur or maple plus coffee to taste.