Anyone can stack pancakes, but why not put some fun and creativity into breaking your fast with this Gluten-Free Pancake Board (Breakfast Charcuterie Platter)? Easy to put together, this big breakfast platter makes an eye-catching, lip-smacking, Pin-worthy Breakfast, Brunch, or “Brinner” (Breakfast for Dinner) with all the extras!
Preheat oven to 400°F. Line a sheet pan with foil.
For the Syrup
Whisk together 1/3 cup maple syrup with ¼ cup Blueberry Jam. Set aside.
Lay 8-ounces of bacon (about 9-10 strips) in a single layer on the prepared sheet pan. Bake for 15-20 minutes or until desired doneness. Transfer to a paper-towel-lined plate to drain and cool.
Meanwhile, whisk together Gluten-Free Pancakes mix, egg, milk, and melted butter or oil for the batter according to the package instructions. Heat a greased nonstick griddle or heavy skillet over medium heat. Add batter a scant ¼ cup for each pancake, and cook for about 2 minutes until tiny bubbles form on top of the batter. Flip and continue cooking until golden brown.
Arrange bacon and pancakes on a large cutting board or platter. Add prepared blueberry syrup from step 1, fresh fruit, and other desired toppings to complete your board.