Red Velvet Pancakes with Mascarpone Cheesecake Filling
Prep 5 mins
Pre-heat Time:7 mins
Cook Time:15 mins
Total 27 mins
Easy
Serves 15
Delicious, easy to make, gluten and refined sugar free, these Red Velvet Pancakes with Mascarpone Cheesecake Filling are the perfect Valentine’s Day breakfast or dessert.
This dish contains the following allergens: Tree Nuts, milk, Milk/Dairy, Eggs
Cooking mode
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For the pancakes
55g
arrowroot flour
55g
tapioca flour
55g
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
175ml
milk
Red gel food colouring
For the mascarpone cheesecake fillng
150g
mascarpone
100g
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
For the pancakes
1oz
arrowroot flour
1oz
tapioca flour
1oz
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
6fl. oz
milk
Red gel food colouring
For the mascarpone cheesecake fillng
5oz
mascarpone
3oz
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
Utensils
Step 1
Place the flat plate on the unit. Close the lid. Turn the dial to set temperature to 150°C. Set an external timer to 7 minutes and allow the grill plate to preheat.
Step 2
Whisk together dry ingredients for the pancakes, then whisk in the egg until combined followed by olive oil and apple cider vinegar. Gradually whisk in the milk until you achieve a smooth batter. Whisk in the desired amount of food colouring.
Step 3
Pour pancake batter onto flat plate, about 1/3 cup of batter per pancake. Aim to cook 3 pancakes at a time.
Step 4
Cook the pancakes 1-2 minutes, until tiny bubbles appear, flip with a silicone spatula and cook for a further 30 seconds to 1 minute. Repeat until all of the batter has been used up. You should be able to make roughly 15 small pancakes in total.
Step 5
Whisk together the cheesecake filling ingredients, adding only half the lemon juice and adjusting to desired taste. Serve with pancakes and top with fresh raspberries if desired.
Red Velvet Pancakes with Mascarpone Cheesecake Filling
Step 1 of 5
Place the flat plate on the unit. Close the lid. Turn the dial to set temperature to 150°C. Set an external timer to 7 minutes and allow the grill plate to preheat.
For the pancakes
55g
arrowroot flour
55g
tapioca flour
55g
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
175ml
milk
Red gel food colouring
For the mascarpone cheesecake fillng
150g
mascarpone
100g
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
For the pancakes
1oz
arrowroot flour
1oz
tapioca flour
1oz
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
6fl. oz
milk
Red gel food colouring
For the mascarpone cheesecake fillng
5oz
mascarpone
3oz
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
Step 2 of 5
Whisk together dry ingredients for the pancakes, then whisk in the egg until combined followed by olive oil and apple cider vinegar. Gradually whisk in the milk until you achieve a smooth batter. Whisk in the desired amount of food colouring.
For the pancakes
55g
arrowroot flour
55g
tapioca flour
55g
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
175ml
milk
Red gel food colouring
For the mascarpone cheesecake fillng
150g
mascarpone
100g
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
For the pancakes
1oz
arrowroot flour
1oz
tapioca flour
1oz
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
6fl. oz
milk
Red gel food colouring
For the mascarpone cheesecake fillng
5oz
mascarpone
3oz
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
Step 3 of 5
Pour pancake batter onto flat plate, about 1/3 cup of batter per pancake. Aim to cook 3 pancakes at a time.
For the pancakes
55g
arrowroot flour
55g
tapioca flour
55g
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
175ml
milk
Red gel food colouring
For the mascarpone cheesecake fillng
150g
mascarpone
100g
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
For the pancakes
1oz
arrowroot flour
1oz
tapioca flour
1oz
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
6fl. oz
milk
Red gel food colouring
For the mascarpone cheesecake fillng
5oz
mascarpone
3oz
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
Step 4 of 5
Cook the pancakes 1-2 minutes, until tiny bubbles appear, flip with a silicone spatula and cook for a further 30 seconds to 1 minute. Repeat until all of the batter has been used up. You should be able to make roughly 15 small pancakes in total.
For the pancakes
55g
arrowroot flour
55g
tapioca flour
55g
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
175ml
milk
Red gel food colouring
For the mascarpone cheesecake fillng
150g
mascarpone
100g
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
For the pancakes
1oz
arrowroot flour
1oz
tapioca flour
1oz
ground almonds
2 tbsp
coconut sugar
1 tbsp
coconut flour
1 tbsp
cocoa powder
1 tsp
gluten-free baking powder
1 large
egg
2 tbsp
olive oil
1 tsp
apple cider vinegar
1 tsp
vanilla extract or paste
6fl. oz
milk
Red gel food colouring
For the mascarpone cheesecake fillng
5oz
mascarpone
3oz
crème fraîche
Juice of 1
lemon
2-4 tbsp
pure maple syrup
1 tsp
vanilla bean paste
Fresh raspberries, to serve
Step 5 of 5
Whisk together the cheesecake filling ingredients, adding only half the lemon juice and adjusting to desired taste. Serve with pancakes and top with fresh raspberries if desired.
