Paleo Pancake and Sausage Muffins
1 pound bulk sausage
1 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs from pastured chickens
4-5 Tablespoons almond milk or coconut milk (they're great both ways!)
2 Tablespoons honey
2 Tablespoons maple syrup
1 teaspoon vanilla
Cook sausage in a cast iron or stainless steel skillet until cooked through. Remove from heat and let cool for a bit.
Meanwhile, mix flour, baking soda, salt, cinnamon, eggs, almond or coconut milk, honey, maple syrup, and vanilla in a large bowl.
Once the sausage has cooled some, mix into the pancake mixture.
Divide mixture evenly between 12 muffin cups. Bake at 350 for 15-20 minutes, or until muffins are golden brown and cooked through.
4 comments:
Yum!! Here's the grain free version I made. I thought I had sent you the link a while back. A new version is on our menu for Saturday. I'm going to try using coconut flour and white rice flour.
http://voogtrecipes.blogspot.com/2011/07/grain-free-zucchini-muffins-dairy-free.html
I still want to try your zucchini muffins at some point, too. I just wanted something more pancake-y than eggy for these, if that makes sense. That's why I just used our favorite almond flour pancake recipe as my base.
Yeah, the zucchini ones are quite eggy. I agree...I like them to taste like pancakes :) I wish I could do almond flour still.
hello, I was wondering about this recipe. I didn't use sausage but really wanted to try these. I did notice that they are very crumby after mixing everything together. I did add a little more almond milk but it didn't seem to do much. is it suppose to look crumby or does the sausage make it in more of a pouring look. I wouldn't think so but just wanted to ask. I mixed it and put them in for 15min then again for another 5 cause the top was done but the bottom was still cold. Thanks!
Post a Comment