Paleo-ish Breakfast Sausage Pancake Muffins
Bite-sized medallions of homemade breakfast sausage AND pancakes together in a hand-held muffin!!! What more could you want?!
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hour 10 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
Breakfast Sausage Medallion Things
- 1 lb lean ground pork
- 2 tsp fennel seeds
- 2 tbsp maple syrup
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp paprika
- 1 tsp coarse salt
- 1/2 tsp dried/rubbed sage
- 1/2 tsp dried rosemary
Pancake Batter Things
- 2/3 cup arrowroot starch
- 1/2 cup oat flour
- 1/2 cup quinoa flour
- 1/4 cup coconut flour
- 1/2 tsp xantham gum
- 2 tsp baking powder
- 3 tbsp brown sugar (OR 4 tbsp coconut sugar. The batter will be a darker brown.)
- 1/2 tsp fine salt
- 2 cups unsweetened coconut milk (from a tetra pak. I use So Delicious)
- 2 tbsp canola/melted coconut oil
- 1/2 tbsp vanilla paste (or 1/2 tbsp vanilla extract)
- 1 1/2 tbsp maple syrup
- Maple Sugar for garnishing
Instructions
Breakfast Sausage Medallions
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a baking tray. Set aside.
- Combine all sausage medallion ingredients together in one bowl. Mix with a spatula or your hands until uniformly combined.
- Using a small ice cream scoop or spoon, scoop the sausage mixture into 12 balls, making sure they’re all about the same size. They should be ~ 1 1/2 inches in diameter.
- Arrange the balls on a baking sheet, approximately 2 inches apart.
- Squish the balls flat, making sure they’re about the same size as the bottom of your muffin tin holes.
- Bake for ~15 mins, or until no longer pink in the middle.
- Set aside to cool.
Pancake Batter
- While the breakfast sausage medallions are baking, prep your pancake batter. Lightly grease a muffin tin, and set aside.
- Sift the flours, xantham gum, and baking powder together in a large mixing bowl. Add the salt and brown (/coconut) sugar. Whisk the dry ingredients together until uniform.
- Slowly whisk in the coconut milk and oil.
- Add the vanilla paste and maple syrup, and whisk the batter until uniform, and any clumps are gone.
Muffin Assembly
- Quickly pat dry each medallion with paper towel and set aside on a plate.
- Fill each muffin cup with pancake batter until about 1/3 full.
- Place a sausage medallion in each cup, making sure it’s in the middle of each cup/not touching any sides.
- Pour more pancake batter in the cups until full.
- Bake for 10 mins at 350 degrees Fahrenheit.
- Pull the muffins out of the oven quickly to top with a couple pinches of Maple Sugar.
- Put back in the oven for a further 10 mins.
- Set aside to cool.
- Serve with a touch maple syrup drizzled on top.
- Enjoy!
Notes
- Breakfast Sausage Medallions inspired by Juli Bauer’s “Apple Fennel Breakfast Sausage” recipe in her Paleo Cookbook.
- Pancake Batter inspired by The 20 Minute Kitchen’s “Best Gluten Free Vegan Pancakes”: https://www.the20minutekitchen.com/best-gluten-free-vegan-pancakes/
- Muffins will keep in the fridge for up to a week (or a month in the freezer) in an airtight container or Ziploc bag.
- If you don’t eat all the muffins right away, definitely reheat them before eating. I usually toss them in the oven for about 10 mins at 350 degrees Fahrenheit.
- If you’re REALLY sensitive to gluten, I would recommend purchasing certified gluten-free oat flour like Only Oats Pure Whole Grain Oat Flour, 1Kg
Only Oats Pure Whole Grain Oat Flour or BOB’s RED MILL Gluten Free Whole Grain Oat Flour, 623 Gram
Bob’s Red Mill Gluten Free Whole Grain Oat Flour.
- Ditto for corn. If you’re really sensitive to corn products, I would add 1/4 tsp of baking soda to the dry ingredients instead of the baking powder AND add 1/2 tsp of cream of tartar to the wet ingredients before mixing.