Gluten Free Sausage Pancake Muffins
I don't know about you, but gluten free pancakes and sausage are a staple in our house. My kids ask daily for this delicious breakfast, but some days there is not enough time to stand over the stove and flip pancakes and fry up some sausage. That's why we started making Gluten Free Sausage Pancake Muffins! These are a super fun twist on everyone's favorite pancake breakfast in the form of a muffin. So soft and fluffy with the sweet flavors of pancakes and syrup and the savory flavors of breakfast sausage. Such an easy grab and go breakfast you will be so happy you made! Make a batch (or two); throw them in the refrigerator or freezer and enjoy the convenience of not having to stress over making the perfect breakfast that will fill everyone up!
- 2 1/2 cup Pamela's Pancake and Baking Mix or your favorite gluten free pancake mix
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup almond milk (or any dairy free or regular milk)
- 1 tsp vanilla
- 1 lb ground breakfast sausage
-
Preheat oven to 350 degrees Fahrenheit and line muffin tins with liner.
-
In a frying pan cook and crumble breakfast sausage until browned completely, drain any excess oil and set aside to cool.
-
In a medium bowl combine pancake mix, eggs, maple syrup, milk and vanilla mixing together until smooth, then add cooled breakfast sausage and mix until combined.
-
Fill muffin tin 3/4 of the way full.
-
Bake for 18-20 minutes, until toothpick comes out clean.
-
Serve warm with maple syrup.
-
Store left over muffins in an air tight container and refrigerate or freeze.
-
Enjoy!!
-
Servings 12
- Amount Per Serving
- Calories 297kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Cholesterol 62mg21%
- Sodium 540mg23%
- Potassium 174.99mg5%
- Total Carbohydrate 26.31g9%
- Dietary Fiber 1.2g5%
- Sugars 10.1g
- Protein 11g22%
- Calcium 25 mg
- Vitamin D 3 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is free of gluten, dairy, peanuts, sesame, coconut, fish and shellfish
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
