Gluten-free Pigs in a Blanket Cake Pops

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People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix  to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

For more yummy gluten free inspiration, find GFF Magazine at your local newsstand. You can get 20% OFF YOUR SUBSCRIPTION by using the code:GFFGFREE.

You can also enter to win $250 worth of gluten free swag and a 1 year subscription to GFF Mag here.

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Gluten-free Pigs in a Blanket Cake Pops

INGREDIENTS: (Makes 72 cake pops)

1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix

3 eggs

2 1/4 c coconut milk (or cow, almond, etc)

3 tbsp coconut or olive oil (I used lemon-infused EVOO)

2 tbsp coconut nectar or alternative sweetener

1 tbsp raw honey, optional

24 breakfast sausage links, each link cut into 3 equal parts, about 1/2″


  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.

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