Low-carb sausage-stuffed pancakes

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What's better than a typical diner breakfast of pancakes and sausages? You can still have this on your low-carb diet – and you can even roll them into one, with the recipe below.
This recipe is a fun play on pigs-in-a-blanket that's easy to make for breakfast. Since the sausages need to be cooked before they are added to the pancake batter, consider prepping them the night before so that these are even easier to throw together in the morning; if you do this, warm them up a bit in the microwave before starting this recipe.
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Sausage-Stuffed Pancakes
5
10 minutes
10 minutes
20 minutes
10 breakfast links
1 cup almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1 pinch salt
4 eggs
2/3 cup coconut milk
1/4 cup ghee, melted
ghee, for frying
Heat a skillet over medium heat. Cook the breakfast sausages until browned on all sides. Remove from the pan and set aside. Reserve the pan.
Whisk together the dry ingredients. Make a well and add the eggs, coconut milk, and ghee. Whisk until the batter is smooth.
Add a bit of ghee to the pan, if needed, then make a few long pancakes as long and as wide as the breakfast links (they will spread a bit). Add a breakfast link to the center. Cover with more batter.
Cook for 2-3 minutes, or until golden brown. Flip with a spatula and cook on the other side.
Continue in the same way with all of the sausages.
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