It’s zucchini! Now, I have experimented with using zucchini in the past, but it has often failed to serve the purpose I needed it for. I usually want it to be a “tasteless filler” in an otherwise “nutrition-less” recipe (see: any cookie recipe). However, it never worked as nicely as I would have liked. Just recently, I used it to make a brilliant recipe (you will just have to wait until I “nail it” to see what it is!), but I could taste the zucchini. As low in flavor as it is, it does leave some sort of flavor, particularly when paired with cinnamon, as it was in that recipe.
But in this recipe, it’s perfect. The coffee flavor is intense enough that any earthy zucchini flavor is entirely undetected (especially compared to banana). The downfall is that you need to add sweetener when you use zucchini, but whatever. You can’t have it all.
I thought becoming a herbivore meant never having tiramisu again. I knew people made vegan pies and vegan cupcakes, but I simply could not imagine a vegan tiramisu. Non-herbie tiramisu is already difficult to find, due to its time-consuming and complicated preparation. Even as my favorite dessert, I rarely had it—we’re talking maybe five times in my life—so I never expected to see it in its plant-based form.
I was wrong.
During my birthday week last February (yes, I celebrate all month week), my friend and I went to Peacefood Cafe to grab some dessert. They are 100% vegan, and they have a huge variety of decadent desserts, including tiramisu. It won’t be good, I told myself, but I bought it anyway.
It was so good. It will forever be my birthday cake of choice. The creamy filling was the most magical thing I’ve ever tasted. I wish I knew what they made it from… I’m guessing cashews? It was pretty thick. Anyway, not only did it inspire this overnight recipe, but it inspired these oatcakes…seven months later. 🙂
As always, I used So Delicious plain coconut yogurt. Obviously it doesn’t compare to the perfect filling of real tiramisu (plant-based or not), but this is breakfast, people!
If you want a “filling” that’s a little thicker, opt for Greek-style yogurt. I used the regular version for the pictures. As you can see, it’s a tad bit runny, but that kind of works well for pancakes, so it’s not a big deal.
Tiramisu Oatcakes for One
What you'll need:
For the oatmeal:For serving
- 1/4 cup milk of choice
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1 small zucchini, preferably peeled (or 1/2 a large one)
- 1 tsp instant coffee granules
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- rounded 1/2 tsp baking powder
- pinch of salt
- 1/2 cup plain or vanilla yogurt, Greek-style recommended (I used So Delicious coconut)
- 1 tsp rum extract (optional)
- cocoa powder or chocolate shavings for topping
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While you wait, mix some yogurt with rum extract, if using.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- To serve, alternate layers of oatcake and yogurt. Finally, top a dusting of cocoa powder or shaved chocolate!