Pigs in Pancakes

• Gluten free

• Meat

  • 10 Breakfast sausages, cooked and cooled

• Refrigerated

  • 2/3 cup Almond milk, unsweetened
  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Bob's red mill almond flour, Super Fine
  • 1/4 cup Bob's red mill coconut flour
  • 1/4 tsp Salt
  • 3 tbsp Swerve sweetener
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Butter or oil

• Dairy

  • 1/4 cup Butter

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 cup Bobs Red Mill Super Fine almond flour
• 1/4 cup Bobs 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

Directions

• 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.

Nutrition