Merry Berry Holiday Pancakes

Spread the holiday cheer with this fun, holiday breakfast! Fluffy, gluten-free pancakes bring the Christmas magic of Rudolph to your plate, right down to the raspberry red nose. Recruit your little sous chefs to help you assemble.

1. In a large bowl, whisk mix with egg, milk, 2 tbsp oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
2. Heat 1 tsp oil in pan over medium heat. Using ¼ cup as a guide, scoop 4 pancakes into pan, leaving space between them. Cook until bubbles appear on top of batter and underside is golden brown, about 3 min. Flip each pancake and cook until bottoms are golden brown, about 1–2 min.
3. Heat remaining 1 tsp oil in pan. Using 2 tbsp as a guide, scoop 8 mini pancakes into pan. Cook until edges are firm, 3–5 min. Flip and cook until bottoms are deep golden, about 3–5 min.
4. Place each large pancake onto a plate. Top each with one mini pancake to make a reindeer snout. Slice 4 of the mini pancakes in half and arrange on plates to make ears.
5. Slice banana into 8 rounds. Place two on each pancake about the snout to make eyes and top each with a blueberry. Place two pretzels between the ears of each pancake to form antlers (you can also use bacon or slices of strawberry), and place raspberries on each snout for noses.