My first time making gluten free pancakes, I opted for a modified recipe with greek yogurt and fresh fruit. This weekend however, the weather was much spookier and I had a hankering for something sweet. I had some maple pecan granola leftover from my baked apples, and some shredded coconut leftover from my raspberry bars. I added chocolate chips and made a big, tall, hearty stack of scrumptious gluten free pancakes.
1 cup Bisquik gluten-free pancake mix
1/2 cup skim milk
2 tbsp. vegetable oil
1 shot semi-sweet chocolate chips
1 shot shredded coconut
1 shot maple-pecan granola
Mix in a large bowl the Bisquik, milk, egg and vegetable oil until the ingredients make a smooth batter. Add shots of toppings and mix in well. Heat a skillet with butter on medium. Use a heaping spoonful of blended batter onto heated skillet, forming thin cakes and cooking for 90 seconds on each side. Stack them high and coat them with some granola and syrup, bon appetit 🙂