Sausage and Pancake Casserole- Gluten Free

Source

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

Display units in Metric

Serves Change

1	lb	bulk breakfast sausage
¹⁄₄	cup	melted coconut oil or butter
3	cups	oat flour
1	cup	tapioca flour
¹⁄₃	cup	sucanat
4	teaspoons	baking powder
1	teaspoon	salt
2	cups	milk
4		eggs
1	teaspoon	vanilla extract

Preheat oven to 375 degrees. Grease a 9x13" baking pan and set aside.

In a medium-sized skillet, cook and crumble sausage over medium heat until cooked through. Add the butter or coconut oil and allow to melt into the cooked sausage. Meanwhile, in a large bowl, whisk together the flours, sucanat, baking powder, and salt. Make a well in the dry ingredients and pour in the milk, eggs, and vanilla. Whisk the eggs into the liquid mixture and begin to incorporate the dry ingredients into the wet. Mix the sausage and coconut oil into the mixture and stir all ingredients until just combined.

Transfer the pancake-sausage batter into the prepared pan, scraping out the bowl in order to transfer the entire contents. Place pan in oven and bake until a knife or toothpick inserted into the center comes out clean, approximately 30 minutes.

Allow to cool for about 10 minutes before serving with your favorite pancake toppings.

Preheat oven to 375 degrees. Grease a 9x13" baking pan and set aside.
In a medium-sized skillet, cook and crumble sausage over medium heat until cooked through. Add the butter or coconut oil and allow to melt into the cooked sausage. Meanwhile, in a large bowl, whisk together the flours, sucanat, baking powder, and salt. Make a well in the dry ingredients and pour in the milk, eggs, and vanilla. Whisk the eggs into the liquid mixture and begin to incorporate the dry ingredients into the wet. Mix the sausage and coconut oil into the mixture and stir all ingredients until just combined.
Transfer the pancake-sausage batter into the prepared pan, scraping out the bowl in order to transfer the entire contents. Place pan in oven and bake until a knife or toothpick inserted into the center comes out clean, approximately 30 minutes.
Allow to cool for about 10 minutes before serving with your favorite pancake toppings.

Comments & Personal Notes

sucanat is unrefined sugar

Comment from Flummaddle — posted about 5 years ago

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