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
Total dietary fiber: 2.27g