Cinnamon Pancakes With Ice-Cream & Maple Syrup
Recipe: #15382
October 31, 2014
Categories: Breakfast, Desserts, Brunch, Diabetic, Vegetarian, Flour, Milk, Ice Cream, Kosher Dairy, more
"Another healthy dessert from Australian BH&G Diabetic Living. The recipes specifies 4 small scoops of ice cream but ZAZZ will not accept scoops so have estimated it as 1 1/3 cups."
Original is 4 servings
Ingredients
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- PANCAKES
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Nutritional
- Serving Size: 1 (102 g)
- Calories 171.3
- Total Fat - 3.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 10.5 mg
- Sodium - 43.8 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 3.1 g
- Sugars - 11.6 g
- Protein - 5.7 g
- Calcium - 111.9 mg
- Iron - 1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
PANCAKES combine the flours and cinnamon in a medium bowl.
Step 2
Put the milk, syrup and egg white in a small bowl and whisk to combine.
Step 3
Add to flour mixture and mix until well combined.
Step 4
Spray a large non stick frying pan with cooking spray and heat on medium.
Step 5
To make 1 pancake add 1 tablespoon of batter to the pan and spread out slightly and then add another 2 tablespoons of batter to pan to make 2 more pancakes and cook for 2 minutes or until bubbles appear on the surface and then turn pancakes over and then cook for a further 1 minute or until cooked through and then transfer to a large plate lined with a clean tea towel and cover pancakes to keep warm.
Step 6
Repeat with remaining batter to make a total of 16 pancakes.
Step 7
Divide pancakes between plates and top with a scoop of icecream and drizzle with the maple syrup.
Step 8
TIP to cut coking time in half, you can use two large frying pans at the same time.
Tips
No special items needed.
2 Reviews
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