Pigs in Pancakes
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.
Servings 10 pancakes
Calories 213kcal
Ingredients
- 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
Instructions
- 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.
Notes
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
Total fat: 16.23g
Calories from fat: 146
Cholesterol: 127mg
Carbohydrate: 5.31g
Total dietary fiber: 2.27g
Protein: 12.72g
Nutrition
Serving: 1pancake | Calories: 213kcal | Carbohydrates: 5.31g | Protein: 12.72g | Fat: 16.23g | Cholesterol: 127mg | Fiber: 2.27g