Gluten-Free Pancake & Sausage Sticks
These gluten-free pancake and sausage sticks are the perfect fun breakfast! They’re made with apple chicken sausage and gluten-free pancake mix.
Quick Overview
- Servings: 7
- Calories: 140
- Protein per serving: 8g
- Difficulty: Med
- Diet types: Gluten-free & dairy-free
- Flavor notes: Sweet & savory
Why you’ll love gluten-free pancake and sausage sticks
Gluten-free breakfast recipes can be tricky… especially when making them ahead. Gone are the days of frozen breakfast sandwiches or premade breakfasts that you can grab from the store. That’s why I’m so obsessed with my own homemade sheet pan egg breakfast sandwiches, and protein breakfast biscuits for quick breakfasts on the go.
I totally remember pancake sausage sticks from back in the day, and wanted to make my own version that was gluten-free, dairy-free, and an easy way to get extra protein in the morning! Here’s why you’ll love it…
- Simple to prep! Though battering can get a little fiddly, it’s not actually as involved as making cinnamon rolls from scratch. These are easy to put together!
- High protein comfort food. These sausages have 8 g of protein per 2 links to help fill you up in the morning, but the meal still feels like a comfort food treat!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Apple Chicken Breakfast Sausage. I love these apple chicken breakfast sausages for quick breakfasts!
- Simple Mills pancake mix. You can also easily swap out this pancake mix for a homemade pancake mix, but this shortcut really helps!
- Greek style yogurt. I use Culina coconut collagen yogurt.
How to Make Gluten-Free Pancake & Sausage Sticks
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Make the pancake batter.
Step Two. Skewer a chicken sausage and dip in into the batter, turning to completely coat it. Repeat for all chicken sausages.
Step Three. Cook each skewer for about 2 minutes on each side, rotating the skewers with tongs.
Step Four. Serve the cooked sausages with a side of maple syrup for dipping!
Michelle’s Tips & Tricks
- You’ll probably have to cut the skewers down. Unless you have skewers that are just the right size, you’ll likely have to cut them down to fit in the pan!
- Remove the sausages from the skewers if you’re serving to kids. I always get a little stressed when my 6-year-old is using a skewer, so I go ahead and pull it off before serving to him.
Storage & Reheating Instructions
These sausages are best fresh, but I recommend keeping them in the fridge for up to 3 days, and reheating in the air fryer for a few minutes until crisp!
Other Make Ahead Breakfast Recipes to Try…
If you tried these Gluten-Free Pancake & Sausage Sticks or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Gluten Free Pancake & Sausage Sticks
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Ingredients
- 2 eggs
- 3 tbsp water
- 2 tbsp avcoado oil
- ¼ cup Greek style yogurt , I use coconut collagen yogurt
- 1 ½ cup Pancake Mix
- 7 apple chicken breakfast sausages
Instructions
- Whisk the eggs, yogurt, water and oil together. Add the pancake mix and stir to combine until a batter forms.
- Pat the sausages completly dry to remove excess moisture.
- Skewer a chicken sausage and dip in into the batter, turning to completly coat it. Lift the battered sausage and rotate and gently tap to remove and excess batter.
- Using a large non-stick pan, heat over med-low heat. Grease well and add the sausage. Cook for about 2 minutes on each side, rotating the skewers with tongs.
- Serve the cooked sausages with a side of maple syrup for dipping!
