06
Apr

Apple Cider Cornmeal Pancakes made out of contact of maple syrup and sausage – a great breakfast!

In the realm of comfort food, there is a very important factor that dominates breakfast: pancakes.

I remember while i was small and my father used to make me personally the thinnest pancakes – it had been such a delicacy to awaken to! Later in life, I used to be a huge fan of heavy and fluffy delicious chocolate chip pancakes. Even today, each time I visit my greatest friend’s home from high school, I always demand that her mom make her well-known delicious chocolate chip pancakes – they’re still my overall favorite.

In all honesty, I really love all pancakes because I just get to ask them to occasionally. And when I really do, you better believe I insert them up with creamy, warm peanut butter AND maple syrup. That combo CAN’T be defeat… unless you’re tossing bacon into the mix. After that OMG, just stop it!

I was ready to create some apple cider donuts, but had a craving for pancakes and happily stumbled into this formula.

Have you got a SweeTango apple before? I REALLY LIKE them. I see them a whole lot in Minnesota during the fall; they’re a cross between a Honeycrisp and Zestar, so you know they’re good!

Anyway back to pancake talk…

For some weird reason, I had developed a craving for breakfast sausage. Usually I adhere to turkey bacon, but I used to be feeling like some poultry maple breakfast sausage and thought it might be fantastic within the pancakes.

I mean, consider biting right into a pancake wrapped sausage. Dreamy, right?

Even better if it is a cornmeal pancake.

Of course they’re also made out of whole wheat pastry flour in addition to non-fat greek yogurt, some maple syrup, cinnamon, nutmeg, and a little bit of vanilla.

I also love how the greek yogurt adds additional protein and keeps them fluffy and moist!

My favorite part of these pancakes will be the sausage items; each bite gives a little salty-sweetness.

I hope you love these and recommend shopping for SweeTango Apple Cider!

Ingredients

6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)

1 cup whole wheat pastry flour (or white whole wheat grains)

1 cup cornmeal

1 teaspoon vanilla

Instructions

Cook sausages based on directions on package. Once fully cooked, chop sausages into bite sized pieces and reserve.

In a large bowl, whisk collectively flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg. Within a seperate huge bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together. Add wet elements to dry elements and mix until just combined; do not more than mix! Gently collapse in cut sausage pieces.

Lightly coat a large non-stick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/3 cup onto skillet. Make until bubbles show up on top. Turn cakes and prepare until golden brownish on underside. Clean skillet clean and do it again with more cooking spray and staying batter. Makes about 10 pancakes total – about 2 huge pancakes each. Serve immediately with maple syrup, apple cider, or toppings of choice.

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