These breakfast sausage stuffed pancakes are a fun low carb twist on pigs in the blanket. A fun back-to-school breakfast idea! Grain-free and paleo-friendly.
My kids are awesome. They really are good kids: well mannered and polite, sweet-natured, thoughtful, rather intelligent. They are also awesomely exhausting. For one thing, there are three of them and their father and I are always outnumbered. For another, while they are well mannered and sweet and thoughtful to people outside our home, they aren’t always quite so nice to their immediate family. To us, and to each other, they can be rude, ill-willed, thoughtless, and generally just pretty dumb. We don’t stand for it, of course. We have high expectations of them, which is exactly why they are so well behaved to others. I am told this is a good thing and par for the course. You want them to be best behaved out in public, whereas home is a safe place where they can let it all hang out. I get it but it doesn’t make it any less exhausting. So I confess, I am always happy to see the backside of them all on the first day of school.
- 1 cup Bob's Red Mill Super Fine almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 tsp vanilla extract
- Butter or oil for pan
- 2/3 cup unsweetened almond milk
- 1/4 cup Bob's Red Mill coconut flour
- 3 tbsp Swerve Sweetener
- 1/4 cup butter melted (ghee or avocado oil would work as well)
- 10 breakfast sausages cooked and cooled
- Preheat oven to 300F and set a baking rack over a large cookie sheet.
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Stir in eggs, almond milk, melted butter, and vanilla extract until well combined.
- Heat a large skillet over medium heat and grease lightly with butter. Using about 2 tbsp of batter, create a thin line as long as your breakfast sausages (it will spread a bit as it heats up). Place a cooked sausage in the middle and cover with another tbsp or so of batter. Fill pan with 3 or 4 more of these, spacing them a few inches apart.
- Let cook until bottom is golden brown, 2 to 3 minutes. Carefully wiggle a spatula underneath and flip over, then cook another 2 to 3 minutes. The centers will not be cooked through so remove to the prepared baking rack and place in the oven for 10 to 15 minutes.
- Repeat with remaining batter and remaining breakfast sausages.