Good Lord, I love lazy Sundays! Sunday is, generally, the day when my hubby and I stay in our pj's until noon, eat a more "involved" breakfast, and relax away the stress from the past week. Today, I decided on pancakes and sausage!
Now, I've tried making Paleo-friendly pancakes... and they are a huge pain in the butt. They require a TON of patience, which tends to make me a bit cray-cray. These pancakes, unfortunately, are no different. They do have a naturally sweet, banana flavour, and a lighter texture than plain ol' coconut flour pancakes. Not to be out-shined, are these wickedly deliciously (HOMEMADE!!) breakfast sausages!! Ok... can't contain excitement anymore. Let's do this!
Pork, Apple, & Sage Breakfast Sausage
1 lb ground pork
1 fresh apple, finely grated
1 teaspoon - 1 tablespoon coconut flour (enough to absorb the excess liquid)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fennel seeds, freshly ground
3 fresh sage leaves, finely minced or approximately 1 teaspoon dried
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1. Preheat oven to 350 degrees
2. Combine all ingredients in a mixer and let mix for 5-6 minutes until thoroughly mixed. (I threw mine in my Kitchen Aid and forgot about it for 5 minutes on medium)
3. Tear off two pieces of parchment paper, and two pieces of aluminum foil, approximately 12" wide.
4. Divide the mixture into two, and form into logs on the parchment paper. Wrap each log with parchment paper, and then again in aluminum.
5. Place each log on a parchment lined baking sheet (they will leak!) and bake until the sausage reaches an internal temperature of 160 degrees F.
6. Remove from oven and let cool enough to slice.
** You could also form this mixture into patties and pan fry in a small amount of coconut oil or BACON FAT!
Sweet Plantain Pancakes
2 Plantains, very ripe (almost black!)
3-4 eggs ( I used three because I had some MASSIVE farm eggs, I would say four if you had grocery store "large" size at home)
2 teaspoons coconut flour
1/2 teaspoon baking soda
1 tablespoon vanilla extract
3 tablespoons coconut oil, melted
1/2 tsp cinnamon
1. Combine all ingredients in a blender/food processor.
2. Melt extra coconut oil over low-medium heat.
3. Pour batter into pan and cook pancakes over low until bubbles form.
4. Flip pancakes and cook other side.
5. Place cooked pancakes on a pan in the over to keep warm/dry
6. Top with blueberry syrup and enjoy!!
1 cup wild blueberries
1/4 maple syrup (I used amber!)
small pinch of sea salt
1. Combine ingredients in a saucepan.
2. Bring to a boil and then reduce heat to low to simmer for 10(ish) minutes, or until slightly thickened.