This is my version of’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.


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

Pour over dish with sausage and butter.


Arrange blueberries over top.


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


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


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!