Gluten-Free Cocoa Pancake Ice Parfait
A delightful treat that combines soft cocoa pancakes with creamy ice cream and fresh fruits, perfect for anyone looking for a gluten-free option.
Ingredients
Pancake Mix
- 1 bag Kumamoto Flour Gluten-Free Cake Mix (Cocoa)
- 2 tablespoons salad oil
- 5 tablespoons soy milk Can substitute with almond milk or coconut milk.
Toppings
- 1/8 piece apple Thinly sliced.
- 1/2 banana banana Diagonally sliced.
- small amount vanilla ice cream Use dairy-free for a vegan version.
- as needed whipped cream Use plant-based for a vegan version.
- as needed chocolate syrup Adjust sweetness to your taste.
- 4 sticks Pocky sticks
Instructions
Preparation
- In a bowl, add the Gluten-Free Cake Mix (Cocoa). Pour in the salad oil and soy milk. Mix well until there are no dry spots.
- Cook the mixture in a 600W microwave for 2 minutes and 30 seconds. Let it cool down, then cut it into bite-sized pieces.
- Slice the banana diagonally and thinly slice the apple.
Assembly
- In a serving dish, layer the cake mix pieces, whipped cream, and more cake mix.
- Top with a scoop of vanilla ice cream.
- Decorate with banana and apple slices, add some whipped cream, drizzle with chocolate syrup, and finish with Pocky sticks on the side.
Notes
Serve in a clear glass to showcase the layers. If you have leftovers, store pancake pieces separately from the ice cream and toppings in airtight containers for up to 2 days. Assemble again when ready to serve. Experiment with different fruits like strawberries or blueberries.