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Breakfast: Maple Sausage Pancake Muffins
This recipe includes superfoods such as:
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Get it now →Ingredients
6 oz. Ground Sausage
1 1/2 cups Honeyville Almond Flour
4 large Eggs
4 tbsp. Coconut Milk
4 tbsp. Maple Syrup (Recipe Here)
2 tbsp. Psyllium Husk Powder
1 tsp. Vanilla Extract
1 tsp. Baking Powder
1/4 tsp. Salt
20 drops Liquid Stevia
1/4 cup Erythritol
Instructions
1. If you happen to have some Jimmy Dean sausage, you can just cut the log in half and go ahead and start. If not, measure out 6 oz. Sausage and break it up into small pieces.
2. Turn a pan up to high heat and fry the outsides of the sausage until crisp. You don’t want the inside completely cooked since it will happen in the baking process.
3. Preheat your oven to 350F. Measure out 4 eggs, 4 tbsp. coconut milk, 4 tbsp. maple syrup, 1 tsp. vanilla extract, and 20 drops liquid stevia.
4. Mix this together well, you want to make sure that all of the ingredients are well distributed.
5. Measure out the dry ingredients: 1 1/2 cup Honeyville Almond Flour, 1 tsp. Baking Powder, 1/4 cup Erythritol, and 2 tbsp. Psyllium Husk powder.
6. Mix the wet and dry ingredients together, and then mix all of the seared sausage pieces into the mixture.
7. Measure out the batter into 12 silicone cupcake molds. Put them into the oven and bake for 20-25 minutes.
8. Once cooked, remove from the oven and let cool for 5 minutes.
9. Remove from the silicone cupcake molds and let cool longer on a cooling rack (if you plan on storing in the fridge) or eat warm!
10. Add a drizzle of extra maple syrup if you’d like. Serve up!
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Get it now →Nutrition Facts
Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1917 kcal | ||
| Fat 159.5 g | ||
| Carbohydrate 57 g | ||
| Protein 94 g | ||
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