- Prep 10 min
- Total 20 min
- Servings 5
The flavours of pineapple upside-down cake come to breakfast in these delicious gluten-free pancakes. Recipe by Girl Versus Dough.
1Use a 1 to 2-inch biscuit or round cookie cutter to core each pineapple round.
2Heat griddle or skillet over medium heat. Brush lightly with butter or oil. Cook pineapple rings 2 minutes. Sprinkle with brown sugar, then flip and cook another 2 minutes until caramelized. Transfer to a plate.
3Combine Bisquick™, milk, vegetable oil and egg; stir until combined. Pour 1/4-cupfuls batter onto hot griddle, then top each pancake with a pineapple ring. Cook 3 to 4 minutes until bubbles form on the surface and edges are dry; flip and cook another 2 minutes until cooked through.
4In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, icing sugar and cinnamon on high speed until stiff peaks form.
5Top pancakes with maple syrup, whipped cream and maraschino cherries.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
- Instead of using a fresh pineapple, you can also use canned pineapple rings.
Serving Size: 5
- Total Fat
- Saturated Fat
- Total Carbs
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.