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–+ servings
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.
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Course: morning food
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

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.