Name: Cannoli Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Caribbean
Ingredients: 4 ounces Mascarpone Cheese Softened; 8 ounces Whole Milk Ricotta Cheese Drained dried; 1 1/2 cups Sugar-Free Powdered Sugar (I used Swerve); 1 teaspoon Vanilla Extract; 1 teaspoon Orange Extract; 1/4 teaspoon Fine Sea Salt; 3/4 cup Sugar-Free Chocolate Chips; 2 large Eggs; 2 cups Coconut Milk; 4 tablespoons melted Butter; 1 teaspoon Vanilla Extract; 1 1/2 cups Gluten-Free All-Purpose Flour; 1/2 cups Coconut Flour; 3 tablespoons Stevia; 2 teaspoons Baking Powder; 1/2 teaspoon Baking Soda; 1/4 teaspoon Fine Sea Salt; Non-Stick Cooking Spray; 8 Fresh Mint Leaves; 1/4 cup Sugar-Free Chocolate Chips; 1/4 cup Sugar-Free Powdered Sugar (I used Swerve)

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As Seen On

Cannoli in pancake form? Yes, please! These cannoli pancakes combine the decadence of cannoli, usually eaten for dessert, with the fluffy, light texture of pancakes reserved for breakfast. The result is a delicious pancake with layers of sweet, creamy, rich cannoli filling. Best of all, it's all gluten-free, so get your frying pan ready to cook up some delicious cannoli pancakes.

How do you make cannoli pancakes?

You can make cannoli pancakes by combining mascarpone cheese, ricotta cheese, vanilla extract, orange extract, sugar-free sweetener, and salt. The pancakes can be made by combining eggs, almond milk, melted butter, vanilla extract, gluten-free flour, coconut flour, stevia, baking powder, baking soda, and sea salt until smooth before cooking the pancakes. Put it all together, and you've got cannoli pancakes.

What is cannoli filling made of?

Cannoli filling consists of ricotta cheese. However, mascarpone cheese is added to give it a smooth, silky texture. Additionally, the cannoli filling is sweetened with powdered sugar substitute and flavored with vanilla extract.

What does cannoli filling taste like?

Cannoli filling is sweet, rich, and creamy with a slightly cheesy flavor.

Is cannoli served hot or cold?

Cannoli are often served cold. However, since we are making cannoli pancakes, the pancakes are hot, but the filling is cold.

Equipment Needed

Baking Sheet

Cooling Rack

Large Mixing Bowl

Large Nonstick Pan

Offset spatula

Plastic Wrap

Small Mixing Bowl

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Stand Up Mixer Whisk Attachment

Author: Sarah Leadon

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Serves

Ingredients

Cannoli Filling

4 ounces Mascarpone Cheese Softened
8 ounces Whole Milk Ricotta Cheese Drained, dried
1 1/2 cups Sugar-Free Powdered Sugar (I used Swerve)
1 teaspoon Vanilla Extract
1 teaspoon Orange Extract
1/4 teaspoon Fine Sea Salt
3/4 cup Sugar-Free Chocolate Chips

Pancakes

2 large Eggs
2 cups Coconut Milk
4 tablespoons melted Butter
1 teaspoon Vanilla Extract
1 1/2 cups Gluten-Free All-Purpose Flour
1/2 cups Coconut Flour
3 tablespoons Stevia
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Fine Sea Salt
Non-Stick Cooking Spray

To Serve

8 Fresh Mint Leaves
1/4 cup Sugar-Free Chocolate Chips
1/4 cup Sugar-Free Powdered Sugar (I used Swerve)

Instructions

Cannoli Filling

Add the mascarpone cheese to a mixing bowl and beat it for 1 minute until it is light and fluffy. Alternatively you could also use a stand-up or hand mixer with the whisk attachment.

Overview of mascarpone cheese being whipped in a bowl

Add the ricotta cheese and whisk it for 2-3 minutes until it is smooth.

Ricotta cheese being added to a bowl of cannoli filling

Add the sugar-free powdered sugar, salt, vanilla extract and orange extract and mix until combined.

Sugar-free powdered sugar, vanilla and orange extract being added to cannoli filling

Fold in the sugar-free chocolate chips, then cover the cannoli filling with plastic wrap and chill it in the fridge until the pancakes are finished cooking.

Chocolate chips being added to Cannoli filling

Pancakes

Add the eggs, coconut milk, melted butter, and vanilla extract to a large bowl and mix until combined.

Eggs, coconut milk, melted butter, and vanilla being mixed in a bowl

Add the gluten-free flour, coconut flour, stevia, baking powder, baking soda, and salt to a medium bowl and whisk to combine.

Overview of gluten-free flour, coconut flour, stevia, baking powder, baking soda, and salt being mixed in a bowl

Add the dry ingredients to the egg buttermilk mixture and mix until combined. The pancake batter will have lumps in it, but this is fine.

Dry and wet pancake batter ingredients being mixed in a bowl

Coat a medium frying pan with non-stick cooking spray and set it over medium-high heat.

Overview of a pan sprayed with cooking spray

Add 1/2 cup of the pancake batter into the medium frying pan. Cook it for 2-3 minutes until the bubbles appear on top of the pancake.

Overview of a pancake being cooked in a pan

Flip the pancakes over and cook them for 2-3 minutes until golden.

Pancake being flipped and cooking in a pan

Place the cooked pancakes onto a cooling rack set over a baking sheet and place it into a 200 °F oven to keep the pancakes warm. Continue cooking the pancakes until all the batter is gone.

Overview of a pancake on a cooling rack with a baking sheet underneath it

Take the cannoli filling out of the refrigerator. Arrange a pancake on a cutting board or serving platter. Add a dollop of cannoli filling and spread it into an even layer using an offset spatula. Top with another pancake and continue stacking and filling until you've stacked the pancakes 4 pancakes high. Then top with the remaining cannoli filling.