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. This post is sponsored by Bob’s Red Mill.
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.
I do love getting back into the school routine. Summer is wonderful but we’re always coming and going, different vacations, different camps, different get togethers. It’s chaotic. The school year has its own attendant chaos but it quickly falls into routine. Plus back-to school is in the fall and I love fall food. Cozy, comforting, delicious. I seem to lose my appetite in summer (except for ice cream, I can always eat ice cream) and I gain it back full throttle as the cooler weather sets in.
So if you’re as happy to see the backside of your kids heading off, come celebrate with some seriously fun and kid-friendly back to school food. They are like breakfast pigs in a blanket and my kids absolutely loved them. I simply fried up some breakfast sausages (I got some on the longer side from my local farmer’s market) and whipped up some of my favourite pancake batter with Bob’s Red Mill super fine almond flour and coconut flour. Then I scooped the pancake batter into long, thin lines and set a sausage into each one. A little more batter spread over the top to cover them up and there you have it.
Mine were a little tricky to flip because they were on the long side, but a little wiggling with the spatula underneath and a quick flip over did the trick. They were well worth the effort because my kids felt like it was a truly special breakfast, made just for them. They loved dipping them into some pancake syrup and eating them with their hands. They thought I was pretty awesome too.
And then I walked my kids to school, kissed them goodby, and came home to eat a pig in a pancake by myself, in peace. Ahhhh…back to school.
Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
- 1 cup Bob's Red Mill Super Fine almond flour
- 1/4 cup Bob's Red Mill coconut flour
- 3 tbsp Swerve Sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 2/3 cup unsweetened almond milk
- 1/4 cup butter melted (ghee or avocado oil would work as well)
- 1/2 tsp vanilla extract
- Butter or oil for pan
- 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.
Makes 10. Each pancake has 3.04g NET CARBS.
Food energy: 213kcal
Total fat: 16.23g
Calories from fat: 146
Cholesterol: 127mg
Carbohydrate: 5.31g
Total dietary fiber: 2.27g
Protein: 12.72g
Lisa says
Our kids were the same. I’d often worry about their lack of manners at home, constant arguing with one another and their limitless ability to do the opposite of what they were told. We’d feel like the worst parents because no matter the example we set, the punishments we’d dole out or how often we would explain how they should behave, their meager efforts didn’t last long. I’d look at other parents with their mild temperament kids, I stood in awe as they gave a look or spoke so quietly to their kids I couldn’t even hear it, and magically their kids obeyed. Not mine, it was a constant battle. But when they spent time with other people they were little angels. Being helpful, sweet and quiet, but as soon as we got in the car they morphed into my kids again. Fortunately, as adults they’re smart, well liked, have a great sense of humor an get along very well with each other. But I now get to watch them battle it out with their own challenging offspring an hear their complaints of “why do I deserve this?” I say, “Sit down my adorable child and let me tell you some stories..and a little thing some like to call Karma, she’s got a twisted sense of humor.” 😉
Carolyn says
Thanks for the support, Lisa. That’s exactly how it is with us and it’s nice to know I am not alone.
LizD says
These look so delicious! Carolyn, what do you use for syrup? While I love maple syrup, I am confident it doesn’t like me (or my BG.) Any thoughts?
Thanks!
Carolyn says
It doesn’t like me either. I let my kids dip into it a bit, to be honest, but I actually ate these smeared with butter. However, the best store-bought syrup I’ve found is Nature’s Hollow. (made with xylitol) http://amzn.to/2cGjhCq
Amy says
How do you think regular fine ground almond flour would work for this?
Carolyn says
What brand are we talking about? Bob’s used to make a “Finely Ground Almond Flour/Meal” but it wasn’t that finely ground. Now they only do the Super Fine, which is as fine as Honeyville or Wellbee.
Amy I. says
Yes, Bob’s Mill… the bags that I have are labeled as finely ground. I guess they must be old stock. I usually buy from thrivemarket.com.
Carolyn says
Yes, if it says “meal” on it, then it’s not quite finely ground enough. I am so very happy they switched to a finer grind! See if you can find some of that. Honeyville will work too and they carry it at a lot of Costcos.
Amy I. says
I followed the link you posted to amazon for the super fine grind… I will get it from there next time I buy some. Super excited to make these this weekend!!! I adore pancakes!! I also recently purchased some Surkin Gold and Surkin Gold Fiber Syrup. I’ve used the Surkin Gold several times already, but I haven’t yet used the Fiber Syrup. I think it will be good with these pancakes 🙂
McDonna says
Can you provide a great recipe for pancake syrup to go with these, Carolyn? I can’t seem to find a recipe that really fills the gap of maple syrup. The sugar-free brand I bought from Whole Foods had malitol as the sweetener! HORRIBLE BELLY ACHE! And it didn’t even taste good ($8 for syrup should come with a *guarantee* of a delicious pancake experience! LOL)
Thanks for the great recipes, Carolyn!
Carolyn says
Personally, I just spread butter on these (the maple syrup is for my kids only!). But Nature’s Hollow makes a xylitol one that’s pretty good, if you can tolerate xylitol. Other than that, may I suggest my caramel sauce with a little maple extract instead of vanilla? https://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html
Cynthia D Javernick says
Just be careful and don’t share anything you cook with xylitol with your dogs. Highly, highly toxic–it will put them in kidney failure. I have some and rarely use it. Going to stick with Swerve or erythritol. Too bad–it’s great stuff!
Carolyn says
I don’t have dogs. i was well aware of this but it’s not an issue for me.
Dawn says
I made these this morning they were delicious! We enjoyed them with Sukrin fiber syrup. Have you tried that version of maple syrup?
Amy I. says
I just recently got some, and I can’t wait to try it this weekend with these pancakes!
Dawn says
It was ah-mazing! I didn’t think them, I sprayed them with plenty of butter and a little of that fiber syrup. So, so yummy!
Dawn says
Didn’t check my talk to text. :-/ I didn’t DUNK them and SPREAD them…
Taylor @ Food Faith Fitness says
These are SO brilliant! I LOVE me some pancakes…and then stuffed with sausage? I sense a new breakfast addiction coming on!
Monique @ Ambitious Kitchen says
YES! I love how you made these low carb. Such a dream come true. When I was little, I used to LOVE pigs in a blanket. And I know my boyfriend still does. These look awesome.
Liz @ The Lemon Bowl says
These are so cute and fun!! I love your new headshots btw!
Erin @ Texanerin Baking says
What a fun and creative idea!
Gina @Running to the Kitchen says
Great breakfast idea!
Claudia Vaccaro says
This recipe sparked my imagination. I recently purchased several packages of breakfast sausage on sale, hoping my son would eat them for breakfast; but he doesn’t love them. I knew I would not have the time to make pancakes on a school day, so I devised a solution. I purchased a “delectovals” (twinkie) baking pan on Amazon. I preheated the oven to 350 degrees and sprayed the pan with olive oil. I used your recipe for the pancake batter (adding cinnamon) and filled the wells 1/3 deep with the batter. I added a cooked sausage and then covered the sausage with more batter. The recipe was the perfect amount for all 12 wells. I baked for 20-25 minutes, until lightly browned. They were amazing! We’ve been dipping them in Walden Farm’s Pancake Syrup, and they are a fabulous low-carb breakfast that my son and I can both enjoy. They reheat well too, so no added rush on busy mornings. Thank you for the inspiration!
Carolyn says
You know what’s funny? I honestly thought about baking these in a pan like that. I don’t have one, but I do have a hot dog roll pan. My only problem with that is that they would have stuck together too much. Love the twinkie pan idea!
Susi says
Cooler Blog! Vor einigen Jahren habe ich die ketogene Diät getestet (eine extreme Form der Low Carb).
Sie half mir meine meine Schlafstörungen zu besiegen. Ich habe aber auch gehört, dass das gefährlich sein kann.
Hat noch jemand Erfahrungen damit gemacht?
Kim Beaulieu says
Oh my goodness Carolyn, these are SO cool. I’ve done them with bacon but never sausage. I just happen to have a package in my fridge right now so I see these in my future. My very near future. Like 6 hours from now. Ha.
Love the photos. I want to reach through the screen and grab a few of these beauties.
Monica says
I only have almond flour …..the super fine version. Can I make this without the coconut flour or with extra of the almond flour or need to wait until I have the coconut flour? Thoughts? Thanks! =)
Carolyn says
You can do another cup of almond flour in place of the 1/4 cup coconut flour. To get a really good consistency, I would also blend it in a blender.
Kelly says
Hi! I love this recipe. Do you think it would work ok as a waffle recipe? (Minus the sausage)