Ingredients
1 pound breakfast sausage
2 cups almond flour
1.5 teaspoons baking powder
pinch of salt
1 tablespoon brown sugar monkfruit
3 eggs
1/2 teaspoon vanilla extract
8 tablespoons butter, melted
3 tablespoons sugar free maple syrup
Instructions
Preheat oven to 350 degrees. Grease an 8x12 or 9x13 casserole dish and set aside.
In a skillet over medium to medium high heat, cook the sausage. Drain the grease and set aside.
In a food processor, blender or mixer, blend all remaining ingredients until smooth.
Transfer the pancake batter to the prepared casserole dish.
Add the cooked sausage to the top of the pancake batter, scattering evenly. Use the back of a spoon to lightly press the sausage into the batter so that it just barely sinks down.
Bake for 20 to 25 minutes. The top should be a nice light golden color.
Let cool 5 to 10 minutes before slicing.
Top with more syrup, if desired.
We ate ours with Brussels (topped with sugar free syrup, cinnamon, and keto friendly sugar) and fresh strawberries
Enjoy!!
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