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Cinnamon Pancakes With Ice-Cream and Maple Syrup

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“Another healthy dessert from Australian BH&G Diabetic Living.”
READY IN:
25mins
SERVES:
4
YIELD:
16 pancakes
UNITS:
US

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.

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