We had so much fun making these gluten-free pancakes last Christmas! The boys just love when I make them themed meals. This Rudolph the reindeer pancake was made using Pamela’s Products gluten-free pancakes (because they are the best and are SO easy to make), candy eyes, a raspberry nose and crisp, maple bacon antlers. It is easy to assemble just make sure to make one big pancake and one smaller one in the shape of a rounded bottom dome so it fits perfectly over the other pancake making a “snout”. A smaller circle will work as well. We hope you have fun with this holiday breakfast like we did. On my Pinterest board you can find other great ideas for crafts, food, Elf on the Shelf and more this December. Just make sure to always convert them to gluten-free!!
2 packages of Nitrate-free Applegate farms gluten free bacon
1 1/2 Tbls. REAL maple syrup
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and put bacon on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven. Using a kitchen brush, smear bacon with maple syrup and bake for another 4 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve hot.
1 cube butter
3/4 c. raw sugar or agave
1/2 c. organic or raw buttermilk
1 tsp. gluten-free vanilla
1 tsp. aluminum free baking soda
*Bring first 3 ingredients to a boil. Remove from heat and add vanilla and baking soda. Serve hot over pancakes.