Cinnamon Pancakes With Ice-Cream and Maple Syrup

Total Time
25mins
Prep 10 mins
Cook 15 mins

Another healthy dessert from Australian BH&G Diabetic Living.

Ingredients Nutrition

Directions

  1. PANCAKES combine the flours and cinnamon in a medium bowl.
  2. Put the milk, syrup and egg white in a small bowl and whisk to combine.
  3. Add to flour mixture and mix until well combined.
  4. Spray a large non stick frying pan with cooking spray and heat on medium.
  5. To make 1 pancake and 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 lines with a clean tea towel and cover pancakes to keep warm.
  6. Repeat with remaining batter to make a total of 16 pancakes.
  7. Divide pancakes between plates and top with a scoop of icecream and drizzle with the maple syrup.
  8. TIP to cut coking time in half, you can use two large frying pans at the same time.
Most Helpful

I enjoyed these sweet little pancakes Pat. What's not to like, dessert for breakfast, what a way to start the day. The pancakes were light and tender, smothered in vanilla bean ice cream and pure maple syrup and garnished with cinnamon sugar. Thank you for sharing.

Baby Kato September 27, 2011

What a great way to serve pancakes! I cheated and used a box mix but did add the cinnamon and syrup to the batter. I used vanilla ice cream, more syrup, and a dash of cinnamon to the top. A very wonderful brunch recipe. Thanks so much for sharing.

2Bleu September 21, 2011