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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.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Serves
4
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)

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