Ice Cream Pancakes
Extra fluffy pancakes using gluten-free flour, eggs and ICE CREAM! This recipe is easy to make, also using low sugar ice cream.
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 6 g |
| Carbohydrates: | 25 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 401 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Calculated per serving. | |
Serves: 5
Ingredients
- 0.75 cup0.75 cup0.75 cup Gluten Free Flour
- 1 cup1 cup1 cup Vanilla Dairy-Free Ice Cream
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Baking Powder
- 2 pieces2 pieces2 pieces Egg
- 0.333 cup0.333 cup0.333 cup Monk Fruit Sweetener (Norbu)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Mix the dry ingredients for the pancakes, then incorporate the rest of the ingredients, stir without over mixing.
- 2. Cook on a pancake griddle for 3-4 minutes or on a skillet for 1-2 minutes per side in medium low heat.
- 3. Mix the ingredients for the frosting, top the pancakes with it, along with some whipping cream and sprinkles and enjoy!
Add a Note
My Notes:
About This Recipe
Breakfast Dairy Free FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free VegetarianFellow foodies also viewed
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.