Birthday Cake Ice Cream Cones

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6 cones

Ingredients:

• 2 egg whites, large eggs
• ½ cup granulated erythritol 
• A pinch of salt
• ¼ cup almond milk ⅓ 
• 2 tbsp coconut oil, melted
• ¾ cup Flourish Birthday Cake Protein Pancake Mix 

Instructions:

1. In a large mixing bowl, add egg whites, sugar, milk, and salt and whisk together. Stir in flour and coconut oil until fully incorporated and the batter is smooth.
2. Place a nonstick pan on low heat and pour ¼ cup of the batter onto the warm pan. Spread into a thin even layer by rotating the pan. 
3. Cook for 7-8 minutes or until the base has set. Flip and continue to cook for 2 more minutes.
4. Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. Hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
5. The cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.