Gluten free pigs in a blanket are a fun breakfast treat. The minute you bite into these fluffy pancakes with slightly crispy edges and discover the spicy breakfast sausage inside, you’ll know it’s going to be a special day.
You’re sure to hear giggles from your children when you announce that you’re serving gluten free pigs in a blanket for breakfast. Seriously, though, they’re quite delicious.
Let me show you how easy they are to make.
Ingredients
- gluten free pancake mix prepared according to package directions (you’ll most likely need an egg, oil, and milk)
- gluten free sausages
- butter for greasing the pan
Instructions
First, prepare your pancake batter in a large bowl.
Now generously grease your griddle or skillet with butter over a medium heat until hot, but not smoking. Pour a quarter cup of batter for each pancake onto your skillet. When the edges start to brown, lift with a spatula and flip. Brown and remove to a plate.
Then wrap each pancake around a cooked gluten free sausage. And that’s it. Easy peasy.
Pro tips and recipe notes
- I prefer the taste of milk instead of water in my batter. So if you can tolerate dairy, go with milk. I think you’ll like them that way.
- Go with your favorite pancake mix. Today, I used Pamela’s gluten free baking & pancake mix for the pancake. I’ve also made this recipe with King Arthur pancake mix. It has a touch of honey flavor in it. Yum.
- Choose your favorite sausages. I like Applegate Farms sausage because they’re not only gluten free, but also antibiotic free, with no added hormones. You may prefer Jones sausage which are all natural and gluten free, too.
- Preheat your griddle on medium before pouring your batter on so that they’ll start to cook as soon as they hit the pan, but not too hot that they’ll scorch.
- Wipe you griddle after every batch and use a new pat of butter so that your butter doesn’t burn.
- Serving suggestions: Sprinkle each with powdered sugar, drizzle with maple syrup and watch them disappear. You might prefer a pat of butter, honey, jam, candied nuts or even whipped cream. It’s up to you.
Happy cooking!
And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP.
If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
More breakfast recipes you’ll love
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Gluten Free Sausage And Potato Breakfast Casserole
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Gluten Free Pigs-In-A-Blanket
Ingredients
- 1 cup Gluten Freee Pancake Mix
- 1 1/3 cup whole milk
- 1 tablespoon oil
- 1 egg beaten
- 1 package gluten free breakfast sausage browned in skillet according to package directions
- Butter for greasing skillet
Instructions
- Stir together gluten free baking & pancake mix, milk, oil and egg in a bowl.
- Melt butter on your skillet over medium heat. Pour 1/4 cup of batter for each pancake onto your skillet. When edges start to brown, lift with a spatula and flip. Brown and remove to a plate.
- Then wrap each pancake around a gluten free sausage. Sprinkle each with powdered sugar, drizzle with maple syrup and watch them disappear.
Notes
- I prefer the taste of milk instead of water in my batter. So if you can tolerate dairy, go with milk. I think you'll like them that way.
- Go with your favorite pancake mix. Today, I used Pamela's gluten free baking & pancake mix for the pancake. I've also made this recipe with King Arthur pancake mix. It has a touch of honey flavor in it. Yum.
- Choose your favorite sausages. I like Applegate Farms sausage because they're not only gluten free, but also antibiotic free, with no added hormones. You may prefer Jones sausage which are all natural and gluten free, too.
- Preheat your griddle on medium before pouring your batter on so that they’ll start to cook as soon as they hit the pan, but not too hot that they’ll scorch.
- Wipe you griddle after every batch and use a new pat of butter so that your butter doesn’t burn.
- Serving suggestions: Sprinkle each with powdered sugar, drizzle with maple syrup and watch them disappear. You might prefer a pat of butter, honey, jam, candied nuts or even whipped cream. It’s up to you.
Nutrition
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Annett Bone says
Hi Barbara, I am looking forward to checking out more recipes! I have heard so many great benefits of going gluten-free. I don’t know that I will do it all the time, but it would be great to be able to incorporate it some of the time! Thanks for sharing!
Barbara says
Hi Annett,
I’m a little behind in replying to all these wonderful comments from UBC. I just stopped by your blog and read your post from July 11. I am guilty as charged, as well. Love my family and homeschooling and cooking up special meals. Not everyone has to avoid gluten, but I hope you enjoy some of these recipes.
God bless
Cynthia Hanevy says
This sounds like an absolutely wonderful breakfast! How nice to see receipts that are yummy and healthy :”-) I look forward to seeing more and thank you!
Barbara says
Hi Cynthia,
Thank you for your encouraging comments. Hope you’ll visit again.