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Gluten Free Pineapple Upside Down Pancakes
Prep time
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Total time
Gluten Free Pineapple Upside Down Pancakes
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- 2 cups Krusteaz All Purpose Flour - gluten free
- 2 teaspoons Clabber Girl Baking Powder - gluten free
- 2 tablespoons butter, melted plus more for cooking
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 2 large eggs
- 2 cups whole milk
- Purely Canadian Organic Maple syrup - gluten free
- fresh pineapples, peeled, cored and sliced
- Farm to Market Maraschinos Cheeries - gluten free
Instructions
- In a large bowl combine, flour, baking powder, sugar and salt. Stir in the milk, eggs and butter.
- Heat pan to low heat and add a little butter. Swirl the butter around the pan. Increase the heat to medium low. Place a slice of pineapple at the middle and add a cherry in the middle. Pour enough butter over the pineapple and cook for about 2 minutes. Flip the pancake adding more butter as needed. Continue cooking. Serve with maple syrup. Yum! The best pancake ever.
Notes
Copycat recipe
