Ingredients for Cinnamon Pancakes With Ice Cream And Maple Syrup
- Cooking spray
- Vanilla Ice Cream
- Maple syrup, to serve
- Self Raising Flour
- Plain Flour
- 1 teaspoon ground cinnamon
- Skim Milk
- 1 large egg white
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How to Make Cinnamon Pancakes With Ice Cream And Maple Syrup
- In a medium bowl, whisk together 1 ½ cups of all-purpose flour (or gluten-free blend) and 1 teaspoon of ground cinnamon.
- In a separate small bowl, whisk together 1 cup of milk (dairy or non-dairy), 2 tablespoons of maple syrup, and 1 large egg white until well combined.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Lightly spray a large non-stick frying pan with cooking spray and heat over medium heat.
- For each pancake, pour 3 tablespoons of batter onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Repeat with the remaining batter until all pancakes are cooked. Stack pancakes on a plate lined with a clean kitchen towel to keep them warm.
- Serve pancakes immediately, topped with a scoop of ice cream and a generous drizzle of maple syrup.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
80g
Fat
23g
Carbs
16g
