Gluten Free Pigs in a Blanket

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.

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?

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.

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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.