Gluten Free Pancake & Sausage Sticks
Ingredients
- 2 eggs
- 3 tbsp water
- 2 tbsp avcoado oil
- ¼ cup Greek style yogurt I use coconut collagen yogurt
- 1 ½ cup Pancake Mix
- 7 apple chicken breakfast sausages
Instructions
- Whisk the eggs, yogurt, water and oil together. Add the pancake mix and stir to combine until a batter forms.
- Pat the sausages completly dry to remove excess moisture.
- Skewer a chicken sausage and dip in into the batter, turning to completly coat it. Lift the battered sausage and rotate and gently tap to remove and excess batter.
- Using a large non-stick pan, heat over med-low heat. Grease well and add the sausage. Cook for about 2 minutes on each side, rotating the skewers with tongs.
- Serve the cooked sausages with a side of maple syrup for dipping!
The sausages need to be battered fresh, so I recommend working with about 3-4 sausages at a time if you have a smaller pan, or you can do the whole batch at once if you have a griddle.
You may wind up having some left over batter, so cook it up on the stove as regular pancakes!
Notes
You can also make this recipe with a homemade pancake batter!
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 14.8g | Protein: 7.6g | Fat: 10g | Fiber: 1.3g