Quick way to prepare Keto Pancake-Wrapped Sausages in 15m
Craving a sweet & savory breakfast? Make these easy Keto Pancake-Wrapped Sausages! This low-carb recipe is a game-changer. Learn how
Ingredients
- 8 breakfast sausage links sugar-free, about 1 lb total
- 1 tbsp coconut oil or butter, for cooking
- 1 cup almond flour super-fine
- 2 tbsp coconut flour
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tsp baking powder
- 2 tbsp erythritol or other keto-friendly sweetener, to taste
- 1 tsp vanilla extract
- Pinch salt
- Sugar-free maple syrup optional, for serving
Instructions
- In a large skillet, cook the breakfast sausage links over medium heat, turning occasionally, until they are browned and cooked through, about 8-10 minutes. Remove the sausages from the skillet and set them aside on a plate lined with a paper towel to drain excess fat. Wipe the skillet clean or use a separate pan for pancakes.
- While the sausages are cooking, prepare the pancake batter. In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, erythritol, and salt until well combined.
- In a separate small bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined and a thick batter forms. Be careful not to overmix.
- Heat 1 tablespoon of coconut oil (or butter) in the large skillet over medium-low heat. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. You should be able to make 2-3 pancakes at a time, depending on the size of your skillet.
- Cook each pancake for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter until you have 8 pancakes.
- To assemble, wrap one warm keto pancake around each cooked sausage link. Serve immediately, optionally with a drizzle of sugar-free maple syrup.
Notes
For an even quicker prep, you can cook the sausages in the oven or air fryer while preparing the pancake batter. If the batter seems too thick, add an extra tablespoon of almond milk. Leftover pancake-wrapped sausages can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or a skillet.
