Published:
Sep 18th 2022
by 
Last updated: Dec 25th 2024
Start your day with a touch of elegance and indulgence! These Cannoli Pancakes bring the rich, creamy flavors of Italian cannoli to the breakfast table, perfectly paired with the light, fluffy texture of pancakes. Gluten-free and layered with a luscious filling, this recipe is a delightful fusion of dessert and breakfast, sure to impress at brunch or brighten any morning.
Pro Tip - Unique Flavor Fusion: Combines the decadence of cannoli with the comfort of pancakes.
- Gluten-Free Goodness: Perfect for those with dietary restrictions.
- Crowd-Pleaser: A visually stunning and delicious dish that's ideal for brunch gatherings or special occasions.
- Draining Ricotta: Ensure your ricotta cheese is well-drained to avoid a runny filling.
- Consistent Pancakes: Use a 1/2-cup measure for evenly sized pancakes.
- Chill the Filling: Let the cannoli filling sit in the fridge while you prepare the pancakes for optimal texture.
- Top with additional sugar-free chocolate chips, powdered sugar, and fresh mint for a professional touch.
- Pair with a cup of espresso or cappuccino to complete the Italian-inspired experience.
- Serve alongside fresh fruits like berries or orange slices for added brightness.
- Replace sugar-free sweeteners with traditional powdered sugar for a more indulgent option.
- Swap almond milk for coconut milk for a different flavor profile.
- Add a splash of coffee liqueur to the filling for an adult twist.
- Storage: Store leftover pancakes and filling separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Warm pancakes in a skillet or microwave; fill just before serving.
- Mascarpone Cheese: Adds creaminess to the cannoli filling.
- Ricotta Cheese: Provides a rich, authentic cannoli flavor.
- Gluten-Free Flour: Ensures the pancakes are light and fluffy while accommodating dietary needs.
- Coconut Flour: Adds a subtle sweetness and texture.
- Sugar-Free Sweeteners: Keeps the dish sweet but healthier.
- Vanilla and Orange Extracts: Infuse the dish with warm and citrusy notes.
- Sugar-Free Chocolate Chips: Bring classic cannoli flavor to every bite.
How to make cannoli pancakes?
Begin by preparing the cannoli filling: whip mascarpone cheese until light and fluffy, then mix in ricotta cheese, sugar-free powdered sugar, vanilla, and orange extracts. Fold in sugar-free chocolate chips and chill the mixture in the refrigerator.
For the pancakes, whisk together eggs, coconut milk, melted butter, and vanilla in a bowl. In a separate bowl, mix the gluten-free flour, coconut flour, baking powder, baking soda, and salt. Combine the wet and dry ingredients, leaving some lumps for fluffiness. Cook the batter in a non-stick skillet until golden brown on both sides.
Assemble the pancakes by layering them with the cannoli filling, stacking four pancakes high, and topping with remaining filling. Garnish with chocolate chips, powdered sugar, and mint leaves before serving.
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.
Can I use regular flour instead of gluten-free flour?
Yes, regular all-purpose flour can be substituted, but the recipe will no longer be gluten-free.
Can I make the filling ahead of time?
Absolutely! The filling can be made and refrigerated up to 24 hours in advance.
What’s the best way to serve these pancakes warm?
Keep cooked pancakes in a 200°F oven while preparing the rest, then assemble just before serving.
Time & Serves
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)
Instructions
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.
Add the ricotta cheese and whisk it for 2-3 minutes until it is smooth.
Add the sugar-free powdered sugar, salt, vanilla extract and orange extract and mix until combined.
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.
Add the eggs, coconut milk, melted butter, and vanilla extract to a large bowl and mix until combined.
Add the gluten-free flour, coconut flour, stevia, baking powder, baking soda, and salt to a medium bowl and whisk to combine.
Add the dry ingredients to the egg buttermilk mixture and mix until combined. The pancake batter will have lumps in it, but it is fine.
Coat a medium frying pan with non-stick cooking spray and set it over medium-high heat.
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.
Flip the pancakes over and cook them for 2-3 minutes until golden.
Place the cooked pancakes onto a cooling rack set over a baking sheet and place it in a 200 °F oven to keep the pancakes warm. Continue cooking the pancakes until all the batter is gone.
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.
Garnish the cannoli pancakes with fresh mint leaves, sugar-free chocolate chips, and sugar-free powdered sugar before serving.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment