Breakfast, Desserts, Vegetarian

Red Velvet Pancakes with Mascarpone Cheesecake Filling

Cooking method:

Ninja Sizzle Indoor Grill & Flat Plate GR101UK
  • Prep Time: 5 mins
  • Pre-heat Time: 7 mins
  • Cook Time: 15 mins
  • Total time: 27 mins
  • Skill Easy
  • Serves 15 people

Red Velvet Pancakes with Mascarpone Cheesecake Filling

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.

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts, Milk, Dairy, Eggs

Ingredients

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

Cooking mode

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Method

  • 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.