Cinnamon Pancakes With Ice-Cream and Maple Syrup

Another healthy dessert from Australian BH&G Diabetic Living.

• Ready In: 25 mins
• Serves: 4
• Yields: 16 pancakes

Ingredients

•  cooking spray
• 4  scoops vanilla ice cream (small no added sugar)
• 1  tablespoon maple syrup (diet or sugar free)

• Pancakes

• 50  g self raising flour (1/3 cup)
• 55  g plain flour (wholemeal 1/3 cup)
• 1  teaspoon cinnamon (ground)
• 160  ml skim milk (2/3 cup)
• 1  tablespoon maple syrup (diet or sugar free)
• 1  egg white (from 50 gram egg)

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.