Recipes

Emily’s Sausage Pancakes
1 BATCH
INGREDIENTS
4 BATCHES
1
(Pastured/Free Range) Egg(s)
4
½ cup (1 snack cup)
(Organic) Apple Sauce (have also used pureed banana or plum with success).  A snack cup is ½ cup.
2 cups (4 snack cups)
1 TBS
(Organic) Unsulphered Blackstrap Molasses
¼ cup
1 TBS
Maple Syrup
¼ cup
¼ tsp
Baking Soda
1 tsp
1 cup
(Organic, Gluten Free, Sprouted) Rolled Oats (healthyflour.com)
4 cups
Approx. 9 sausages
(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.
Approx. 36 sausages
1 TBS
Coconut Oil (approximate amounts)
4 TBS
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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