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    Home » Recipes » Gluten Free Breakfast

    Gluten Free Pigs in a Blanket

    Published: Jun 1, 2018 · Modified: Mar 27, 2024 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    Gluten Free Pigs in a Blanket is a fun way to serve pancakes and sausages. Gluten free sausages seem easy to find so whether it's a weekend tradition or a Father’s Day breakfast, it's all about the pancakes. That means the flour combination you're using should be making pancakes so delicious everyone wants to eat them.

    Three Pigs in a Blanket covered in syrup.

    Whether you make Pigs in a Blanket, a stack of pancakes or a pancake bake; weekend breakfasts are all about family. Serve them with Canadian maple syrup or your favourite toppings.

    Store Bought Gluten Free Pancake Mix vs Homemade

    I've always thought that using store bought mixes only complicate my already full pantry. I have all the ingredients in my kitchen already so I just don’t buy mixes.

    If you have a pancake mix that works for you enjoy it. There are many other recipes to work on. You don't need this one.

    If you're looking for the perfect recipe then let the search begin.

    Do you like your pancakes thick or thin, pillowy soft or a whole grain taste? This is a process for gluten free cooks. If you see a future of flipping flapjacks, family breakfasts, pigs in a blanket, pancake eating contests and perhaps a very tall, layered pancake cake; I think it's worth the effort.

    Recipe Testing at Home

    I made this recipe using my EGFG gluten free flour blend and did a little recipe testing at the same time. Here’s what I did.

    I cut the recipe in half so it only needed one egg for one cup of gluten free flour. That way I was able to make the exact same recipe and adjust the flours.

    • Bowl 1 - I made half this recipe with 1 cup of my gluten free flour blend.
    • Bowl 2 - I made another half recipe using ¾ cup of the same flour blend with the addition of oat flour.

    Do a tasting every week for a month comparing your go-to flour blend against a new flour. As you experiment you'll learn more. Try all the flours; coconut, almond, teff, buckwheat or any flour you're intrigued by. Keep good notes if you want to learn fast. Create your own scoring sheet if you're having fun.

    This side-by-side comparison works well for me and I do it most often with my recipe for banana muffins. I'm often surprised how subtle the difference in taste is and how significant the difference the structure can be.

    Equipment

    If you don't have a pancake griddle you need one. A griddle can be used to cook many things, Croque Monsieur for one, but it really shines for pancakes.

    I'd love to hear about your pancake story in the comments below. Do you throw pancakes?

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    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

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    Three Pigs in a Blanket covered in syrup.

    Gluten Free Pigs in a Blanket

    Pigs in a Blanket is simply a fun way to serve pancakes and sausages. It could be a treat for Father’s Day or a weekend tradition.
    No ratings yet
    Print Pin Rate
    Course: Breakfast
    Cuisine: Canadian
    Keyword: pigs in a blanket
    Servings: 4 people
    Author: Cinde Little

    Ingredients

    DRY MIXTURE

    • 1 cup EGFG gluten free flour blend*
    • 1 tablespoon sugar
    • ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon xanthan gum
    • ¼ teaspoon salt

    WET MIXTURE

    • 1 egg
    • 1 tablespoon melted butter
    • 1 cup buttermilk (OR sour milk**)

    PIGS IN A BLANKET

    • 12 small gluten free breakfast sausages, cooked

    COOKING & SERVING

    • cooking oil, toothpicks and maple syrup
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    Instructions

    • In a large bowl whisk dry ingredients together, set aside.
    • In a 2-cup pyrex measuring cup combine buttermilk, egg and butter.
    • Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
    • Heat pancake griddle to 350°F. Lightly brush with vegetable oil.
    • Using a ladle or liquid measuring cup pour ¼ cup batter onto the griddle. Cook first side until bubbles appear on the pancake and the bottom side is golden brown, 2-3 minutes. Flip pancake and cook second side until cooked, 1-2 minutes.
    • Keep pancakes warm while cooking all the batter.

    PIGS IN A BLANKET

    • Wrap a pancake around each sausage and use a toothpick to secure the pig in the blanket. Serve syrup on the side.

    Notes

    *My EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
    For thin pancakes use regular milk.
    **Make sour milk by putting 1 tablespoon white vinegar into a measuring cup and add milk to the 1 cup line. Stir and let sit for 5-10 minutes before using. It never really makes pancakes as fluffy as ones made with store bought buttermilk but at least you can eat pancakes.
    TIPS FOR YOUR PERFECT PANCAKE
    Experiment by replacing ¼ cup flour blend with any individual flour you are interested in trying (oat, teff, buckwheat etc). Notice how it affects the taste and texture.
    • Make pancakes big enough to easily wrap around a sausage.
    • Buttermilk makes fluffier pancakes that will be sturdy enough to be held with a toothpick.
     

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    1. Claire Marson

      February 03, 2021 at 9:57 am

      Really great post, thanks. I have enjoyed many of your recipes over the years and learned a lot in my GF flour experimenting journey. I have never had success with mixes until by chance I ate some damper made with Pamela's GF baking and pancake mix. I bought a pack and tried making pancakes last week and was quite impressed. Even my non GF family enjoyed them. I will try your current recipe this weekend. Thanks for all your super informative posts.

      Reply
      • Cinde Little

        February 03, 2021 at 4:10 pm

        Thanks for sharing your story Claire and I'm glad to hear you're enjoying my posts. There are so many products to choose from compared to even just 5 years ago so learning and adjusting is now just part of the gluten free lifestyle. Have fun with your pancake quest! I always think the goal is to find something the whole family enjoys eating, that just makes everyday life in the kitchen a lot easier.

        Reply

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    Pigs in a Blanket

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