Gluten Free Summer Fruit Breakfast



GLUTEN FREE BANANA BLUEBERRY SOUR CREAM PANCAKES 2 Cups Pamela’s Gluten Free Baking & Pancake Mix 2 large eggs, slightly beaten 1/4 Cup gluten free sour cream 1 ripe banana, mashed 1 Cup water 2 TBSP oil 1 1/2 Cups blueberries Mix all ingredients together except blueberries. Spray heated non-stick pan with PAM (the non flour can). Place 3 TBSP batter on pan, flatten slightly and add desired amount of blueberries on top over med-high heat. Flip to cook other side of pancake after the pancake begins to set on bottom and sides. Serve with warm maple syrup. If you have any left over, freeze them 2 or 3 at a time in small freezer bags. When ready to eat at a later date, simple take them out of bag and place on microwave safe plate. Cook in microwave for about 50 seconds. Just a delicious the second time around!

GLUTEN FREE COUNTRY GRITS & SAUSAGE CASSEROLE 2 Cups water 1/2 tsp salt 1/2 Cup regular uncooked grits 2 Cups shredded sharp cheese 4 eggs beaten 1 Cup milk 1/8 tsp garlic powder 1/8 tsp black pepper 1 lb Jimmy Dean All Natural Regular Sausage (browned, crumbled and drained) Bring water to a boil; stir in grits and return to boil-reduce heat. Cook 4 minutes, stirring occasionally. Combine grits and cheese in a large bowl. Stir until cheese melts. In a small bowl, combine eggs, milk, garlic powder and pepper. Mix well. Add small amount of egg mixture to hot grits mixture, stirring well. Stir remaining egg mixture to grits mixture. Add sausage; stirring well. Pour mixture into a greased 13x9x2 pan. Bake uncovered at 350 degrees for 50-55 minutes.

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