Easy Keto Pancake-Wrapped Sausages Recipe
Whip up delicious keto pancake-wrapped sausages! This low-carb, high-protein recipe is perfect for quick breakfasts or meal prep. Get the easy recipe here!
Ingredients
- 1 cup almond flour super-fine blanched
- 2 tbsp coconut flour
- 1 tbsp erythritol or other keto-friendly sweetener, to taste
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup unsweetened almond milk
- ½ tsp vanilla extract optional
- 12 breakfast sausage links pre-cooked, sugar-free
- 2 tbsp butter or coconut oil for cooking
Instructions
- In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined. Ensure there are no lumps of flour.
- In a separate small bowl, whisk the eggs, unsweetened almond milk, and vanilla extract (if using) until fully blended.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. The batter should be thick enough to coat the sausages but still pourable. If it's too thick, add a tiny splash more almond milk; if too thin, add a teaspoon of almond flour.
- Heat 1 tablespoon of butter or coconut oil in a large non-stick skillet over medium-low heat. Ensure the entire surface is coated.
- Using tongs, dip each pre-cooked sausage link into the pancake batter, coating it evenly on all sides. Allow any excess batter to drip off.
- Carefully place the batter-coated sausages into the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Cook for 3-4 minutes per side, or until golden brown and the pancake batter is cooked through. You may need to turn them a few times to get an even cook.
- Transfer the cooked pancake-wrapped sausages to a plate or a baking sheet in a warm oven (around 200°F / 95°C) to keep them warm while you cook the remaining batches. Add more butter or coconut oil to the skillet as needed for subsequent batches.
- Serve immediately with your favorite keto-friendly syrup, a sprinkle of cinnamon, or a side of fresh berries. Enjoy your low-carb, high-protein breakfast!
Notes
For meal prep, allow the cooked pancake-wrapped sausages to cool completely before storing them in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or a skillet until warmed through. You can also freeze them for up to 1 month. Make sure to use pre-cooked sausages to ensure they are ready quickly. Adjust sweetener to your preference.
