About the Recipe
Prepare to transform your breakfast routine with these delectable and inviting gluten-free Pineapple Upside-Down Pancakes. This delightful variation on a classic dessert brings a tropical brunch experience to your kitchen. Bid farewell to monotonous breakfasts and welcome a stack of golden, fluffy pancakes, each adorned with a sweet, caramelized pineapple ring and a cherry perched atop.
The recipe is crafted to cater to all palates, utilizing a reliable gluten-free flour blend that yields a perfectly light and airy texture—guests will be unaware of its gluten-free nature. The culinary magic unfolds on the griddle, where a sprinkle of brown sugar and a pat of butter caramelize the pineapple rings to achieve a sweet, gooey perfection.
This recipe demonstrates that you can indulge in flavorful and enjoyable dishes without compromising on dietary needs. It is an effortless-to-follow, crowd-pleasing recipe that elevates your breakfast or brunch to a special occasion. Therefore, gather your ingredients, ignite the griddle, and prepare for a pancake experience that is as visually appealing as it is delectable.
Ingredients
Pancakes
1 cup buttermilk
1 cup + 2 tablespoons oat flour
¼ cup + 1 tablespoon sweet rice flour
3 tablespoons tapioca flour
1 tablespoon granulated sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
¼ cup unsalted butter, melted
1 pineapple cored and sliced
Maraschino cherries
Preparation
Combine all the ingredients thoroughly and let them rest for about 15 minutes.
Take a circular portion of batter and place it on the griddle.
Position a piece of pineapple in the center of the pancake.
Insert a maraschino cherry into the center of the pineapple cavity.
Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges are set and dry.
Carefully flip the pancakes using a spatula and cook for another 1–2 minutes, until they have a golden-brown exterior.
Notes