SAM_2132

This is my version of thehungrymum.com’s Dutch Berry Pancake.  It was a huge hit!

1 lb. hot breakfast sausage, cooked, crumbled, drained

1 c. cashew milk

1 c. vanilla yogurt

8 eggs

1/2 c. sugar

2 c. gluten free flour mix (I used Pamela’s)

4 Tbsp. butter

1 small container blueberries

Cook, crumble, and drain sausage and set aside to cool.

Preheat oven to 375F.

Place in bottom of baking dish with melted butter.

SAM_2127

Prepare batter in blender using milk, yogurt, eggs, sugar and flour.  Mixture will be thick.

Pour over dish with sausage and butter.

SAM_2128

Arrange blueberries over top.

SAM_2129

Bake 25-35 minutes until puffed way up and golden.

SAM_2130

When you remove it from the oven, it sinks down and gets “dutchy”.  Yummy!!

SAM_2131

Some of us ate it plan, some used maple syrup, others used blueberry syrup or yogurt.

My first reaction was that next time I might use more sausage.  On second thought, maybe not!

Advertisements