Cannoli pancakes are fluffy, soft, and loaded with cinnamon and chocolate chips! Topped with creamy ricotta filling with flecks of more mini chocolate chips, they're just like the ones at IHOP, only better!
In a large bowl, mix together flour, baking powder, baking soda, salt, and ground cinnamon.
Add the oat milk, egg, vegetable oil, and sugar to the dry ingredients. Mix until combined. Fold in 1/2 cup mini chocolate chips. Make sure not to over mix.
In an oiled heated pan, spoon 1/2 cup of pancake batter. Cook about 1-2 minutes on each side on med/low heat.
Once your pancakes are made, set aside while you make the filling.
Filling:
In a small mixing bowl, combine ricotta, powdered sugar, ground cinnamon, and vanilla extract. Once combined, add remaining 1/2 cup mini chocolate chips.
To Serve:
When preparing your pancake stack, place one pancake on your plate and spoon a generous amount of cannoli cream and spread out onto your pancake. Repeat on however many pancakes you’d like in your stack.
Notes
Instead of an egg, you can substitute 1/4 cup unsweetened applesauce or use a flax egg.
Instead of oat milk, you can substitute cow’s milk, cashew milk, or almond milk.
In the pancakes, instead of rum extract you can substitute vanilla extract.