Good morning! I made these because I am expecting a baby any day now. Due date is tomorrow. I feel so good, I’m sure I will be pregnant for another week! With my last two children I loved to eat the pancakes while in the hospital, they are so good and I would of course eat the whole plate! All those carbs, oh my gosh I can’t even imagine my blood sugar. Now I need an alternative, since I no longer eat wheat, grain or dairy. With this pregnancy I have allowed some grains, like corn here and there. Not much though and it was mostly when I was in my first trimester and wanted to carb load since I felt so terrible.
These little pancake bites are so yummy! I will be bringing them with me to the hospital, along with many other foods I have made and frozen. I found a recipe on http://brittanyangell.com and adapted it to the Shari diet: grain free, sugar free, dairy free.
Here is the recipe –
1 package of breakfast sausage links – cooked (I used Isernio’s Chicken and Apple)
I cup almond flour
2 tbsp coconut oil (melted)
3 tbsp vanilla almond milk
¼ tsp vanilla extract
3 tbsp Xyla (erythritol, swerve, stevia etc.)
2 dashes of salt
- Preheat oven to 400 F.
- Blend eggs on high for a minute. I used a vitamix blender.
- Add all other ingredients to the blender and blend batter until creamy and smooth.
- Grease pan with coconut oil. I used a coconut oil spray from trader joes. Pour batter until about ¾ full in cake pop pan. (You could use a baby cake maker, or a donut hole pan, or even a regular or mini cupcake pan)
- Add your sausage. I cut my sausage links in thirds. The bites do rise, so I didn’t worry about pushing mine down in the center. I put the lid on my cake pop pan and baked for 18-20 minutes.
- Let cool for a few minutes and then pop them out. Serve with butter and syrup. I use natures hallow brand syrup. Enjoy!
My cake pop pan has 18 holes, so that is how many pancake bites I made. You could make more or less depending on how much batter you use and the type of pan.
Note – you could use coconut products to make this a nut free recipe. When using coconut flour, use half the flour (½ cup) and double the liquid (5/6 eggs and 5/6 tbsp coconut milk)