Gluten-Free Summer Fruit Breakfast


A delicious gluten-free breakfast that includes some of my favorite summertime fruits. Hubby and I went blueberry picking this week. The berries were almost too ripe! The bushes are so high I was standing on top of the tailgate of the pickup truck and still couldn’t reach the top. Yellowjackets were everywhere enjoying the juice inside the blueberries. They actually curl their bodies around the blueberries to hang on while drinking! We had to be so careful not to pick a blueberry that had a yellow jacket clinging onto the backside. Didn’t get stung! Banana Blueberry Sour Cream Pancakes, Country Grits & Sausage Casserole served with Georgia peaches is one of my favorite breakfasts!  So much yumminess in one meal. Hope you enjoy these recipes. The pancakes are so moist and full of flavor. The casserole is light in texture and packed with flavor.



  • 2 cups Pamela’s Gluten-Free Baking & Pancake Mix
  • 2 large eggs, slightly beaten
  • 1/4 cup gluten-free sour cream1 ripe banana, mashed
  • 1 Cup water2 TBSP oil
  • 1 1/2 cups blueberries


Mix all ingredients together except blueberries. Spray a heated non-stick pan with PAM (the non-flour can). Place 3 TBSP batter on the pan, flatten slightly and add the desired amount of blueberries on top over med-high heat. Flip to cook on the other side of the pancake after the pancake begins to set on the bottom and sides. Serve with warm maple syrup. If you have any leftovers, freeze them 2 or 3 at a time in small freezer bags. When ready to eat at a later date, simply take them out of the bag and place them on a microwave-safe plate. Cook in the microwave for about 50 seconds. Just as delicious the second time around!



  • 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 a small amount of egg mixture to the hot grits mixture, stirring well. Stir the remaining egg mixture into the 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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