Emily’s Sausage Pancakes
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1 BATCH
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INGREDIENTS
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4 BATCHES
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1
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(Pastured/Free Range) Egg(s)
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4
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½ cup (1 snack cup)
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(Organic) Apple Sauce (have also used pureed banana or plum with success). A snack cup is ½ cup.
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2 cups (4 snack cups)
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1 TBS
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(Organic) Unsulphered Blackstrap Molasses
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¼ cup
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1 TBS
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Maple Syrup
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¼ cup
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¼ tsp
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Baking Soda
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1 tsp
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1 cup
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(Organic, Gluten Free, Sprouted) Rolled Oats (healthyflour.com)
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4 cups
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Approx. 9 sausages
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(Cooked) Niman Ranch Apple Cinnamon Breakfast Sausages (12 per package; I get at Natural Grocers in CDA) or your favorite pre-cooked breakfast sausage approximately 3 ¾” long. Falls Brand large tray of breakfast sausages from Walmart work well too and are about the right number for the quadruple batch; they are pretty good except for the corn syrup. You just need to cook them first.
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Approx. 36 sausages
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1 TBS
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Coconut Oil (approximate amounts)
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4 TBS
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Place all ingredients except sausage and coconut oil in blender. If you have a Blendtec, it’s 2x on “Smoothie”. Blend until combined and slightly grainy looking. Batter will thicken up in a few minutes; use with any consistency. Plug in corndog maker (approximately $21 at Amazon) and melt a very small amount of coconut oil in each cavity. UNPLUG CORNDOG MAKER! Brush with (silicone) baster to coat all cavity surfaces, top and bottom. Place approximately 1 kitchen table spoon of batter in each cavity. Put a sausage in each cavity and approximately 1 more kitchen tablespoon of batter on top. Plug in corndog maker and unplug when second light turns on; you might hear a click. Remove sausage pancakes with fingers or bamboo tongs (approximately $2 at Bed Bath and Beyond). Enjoy!
Cover and place any remaining batter in the fridge for up to a week or cook all and refrigerate up to a week or freeze.
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