Tiramisu Soufflé Pancake
60g self-raising flour
15g vegan protein powder
80-120ml almond drink
Splash of oil
1/2 tsp instant coffee powder
Splash boiling water
Nush natural almond yog
Cut 2 strips of tin foil and fold over 2 times along the long edge to make it thicker. Coil it so that it forms a around circle and crimp the edges with your fingers, so it forms a round mould to pour the batter in. Make 2 of these.
Stir together the flour and protein powder. Mix in the almond drink until a smooth batter forms. Add a small splash of oil to the pan and allow it to heat on low-medium heat. Place the tin foil moulds onto the pan and divide the batter evenly between them. Cover the pan with a lid or plate and let it cook for 8-10 mins.
Remove the lid and check how much the batter has risen. If it has reached the top of the tin foil, then turn them over with a palette knife. Place the lid back on top and cook another 8-10mins (be patient, cooking takes a long time, the longer, the more fluffy).
Remove the pan from the heat and peel the tin foil off the pancakes. Mix the coffee with a splash of boiling water.
Arrange your stack with a pancake, coffee, almond yog, pancake, coffee, almond yog, and a dinal dusting of cocoa powder.