Sausage Pancakes


Ok...pancakes + sausage. Yes + yes. You can obviously omit the ground sausage from this recipe if you'd like plain pancakes...although I don't see why you would omit the sausage unless you're a vegetarian. In which case, no judgment, but wtf. The only way I could justify leaving out the sausage would be if chocolate chips replaced it.

Go big or go home.


  • 1 tsp olive oil
  • 1/2 lb ground breakfast sausage
  • 3 eggs
  • 1/3 cup coconut flour
  • 1/4 cup coconut oil (plus extra to cook the pancakes)
  • 1/4 cup coconut milk, full-fat
  • 1/2 tsp raw honey
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Water


  1. In a nonstick skillet, warm your olive oil and cook your ground sausage. When done, set aside.
  2. In a medium bowl, mix remaining pancake ingredients. If the batter is too thick for your preference, slowly add water to thin out to desired consistency.
  3. Mix most of the ground sausage into the batter, saving enough to sprinkle on top of your pancakes.
  4. In a skillet on medium heat, warm a tsp of coconut oil and put a spoonful of batter in the skillet. Pat the batter down to spread it out into pancake form. Let cook for about 3 minutes, or until the edges begin to brown, and gently flip. Let cook on the other side for another 2-3 minutes and remove from heat. Repeat this step until you've used up all your batter.
  5. Plate your pancakes and top off with leftover sausage...and perhaps some pure maple syrup if you're feeling REALLY crazy.

Servings: 2-3