I’m the type of person that will order pancakes at a restaurant and HAVE to have breakfast sausage as my side dish to dip in the syrup/honey. I love a little salty with my sweet. Anyone else?! Since I figure I’m not the only one, I created these SAVORY PROTEIN PANCAKES to satisfy the sweet/salty craving at the sametime!
Whaaaaattttttttttt??? Yep, you read that right. Breakfast sausage IN the pancake batter. It’s absolutely ridiculous. And by ridiculous, I mean delicious at heck. The sausage brings out just the perfect amount of saltiness to the sweetness of the pancakes. Ground chicken sausage is the protein star, seasoned with a bit of nutmeg and thyme, but regular breakfast sausage would take this to the next level.
I didn’t make my own special pancake batter today (never have actually lol). Instead, I used one of my all time favorite brands – KODIAK CAKES. I’ve been hooked on their Buttermilk Power Cakes for 2 years now! They give me the energy I need to get from one fitness class to the next, without feeling unsatisfied and hungry. I absolutely love these. Today, mine are topped with organic almond butter, raw, organic honey, and a sprinkle of ground cinnamon. YUM! And did I mention that Kodiak Cakes are made with non-GMO ingredients and 100% whole grains? (Side note: You can now find it in bulk at Costco… just tossing that info out at ya, too).
Along with the Kodiak Cakes batter, I also added a few special ingredients to make these cakes even more nutrient dense. Chia seeds and ground flax are a flavorless edition to the recipe that adds an extra punch of omega-3 and 6 fatty acids, fiber, calcium, and protein. They are optional, but why not have the extra benefit?
Let’s Get Cooking!
SAVORY Protein Pancakes
Ingredients
- 1 Cup Ground Breakfast Sausage
- 1 Cup Kodiak Cakes Buttermilk Power Cakes
- 1 Cup Filtered Water
- 1/4 Cup Ground Flax
- 1 Tbsp Chia Seeds
- 1/8 Tsp Nutmeg
- 1/8 Tsp Ground Cinnamon
- 1 Tbsp Coconut Oil
- Toppings: Almond Butter & Honey
Instructions
- In a skillet, add ground breakfast sausage and cook until browned. Break up the sausage into super tiny bits.
- Once cooked through, transfer to a paper towel to drain the grease. Set aside.
- Combine power cakes batter, flax, chia seeds, nutmeg, and cinnamon into a bowl. Whisk together with a fork until combined. Then add water and stir until a smooth batter forms.
- Add ground breakfast sausage bits to the batter and combine well.
- Heat a large skillet over medium/low heat and add coconut oil.
- Once oil is melted, scoop batter onto the skillet into 4 pancakes. Cook about 5 minutes per side and remove from pan.
- Serve with your favorite toppings and enjoy!
If you love this recipe, you’ll also love my Healthy Breakfast Pizza and Breakfast Egg Cups!
Yours In Health,
