Gluten Free Confetti Sugar Cookie Pancakes
Absolutely scrumptious pancakes that are reminiscent of sugar cookies loaded with funfetti sprinkles. These are drizzled with powdered sugar icing and sprinkled with more funfetti. These pancakes are gluten free.
Ingredients
PANCAKES:
- 2 cups gluten free flour
- 1 tbsp. vanilla
- 1 large egg
- 1 cup milk
- 2 tbsp. vinegar
- 1/2 tsp. baking soda
- 2 tbsp. avocado or coconut oil
- 1/2 cup powdered sugar
- 1/2 tsp. cream of tartar
- 1/3 cup sprinkles
CONFETTI FROSTING:
- 4 tbsp. unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla
- 2 tbsp. milk
- additional sprinkles for garnish
Instructions
PANCAKES:
- Measure milk in a measuring cup.
- Add vinegar and allow milk to sour like buttermilk for about 3-5 minutes.
- Meanwhile, measure pancake mix, vanilla, egg, oil, powdered sugar, cream of tartar and sprinkles into a small mixing bowl.
- Once milk has thickened pour into mixing bowl and whisk ingredients together.
- Spoon pancake batter into buttered skillet or griddle.
- Cook on one side until bubbles appear on surface and edges appear cooked.
- This will take a few minutes.
- Flip pancake and cook on remaining side until done another minute or so.
- Place on serving plate and keep warm.
- Makes about 8 six-inch pancakes.
- Meanwhile, prepare frosting for pancakes.
- To serve, place pancakes on a plate.
- Drizzle generously with frosting.
- Add more sprinkles, for garnish.
CONFETTI FROSTING;
- Whisk ingredients together.
- Frosting mixture will be thick but it has to be thick so it doesn’t dissolve over the hot pancakes.
- Drizzle over pancakes.
- Sprinkle with additional confetti sprinkles.
Notes
NOTE: Be careful not to add too much milk to the frosting. The mixture needs to be thick or it will dissolve into the pancakes.
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