Sausage Stuffed Pancakes
Sausage Stuffed Pancakes (Diabetes-Friendly & Lower Carb)
Love sweet and savory breakfasts but worried about blood sugar spikes? These sausage stuffed pancakes give you the comfort of a classic diner breakfast — without the heavy carb overload.
Fluffy on the outside, savory on the inside, and perfect for a balanced morning meal.
Ingredients (Serves 4)
Pancake Batter
- 1 cup almond flour
- ½ cup whole wheat flour (or oat flour)
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¾ cup unsweetened almond milk
- 1 tbsp olive oil or melted butter
Filling
- 8 small breakfast sausage patties (lean turkey or pork)
Optional Topping
- 1 tbsp real butter
- 1–2 tbsp sugar-free maple syrup
Instructions
Step 1: Cook Sausage
- Cook sausage patties in a skillet until fully browned.
- Set aside and keep warm.
Step 2: Prepare Batter
- Mix dry ingredients in one bowl.
- In another bowl, whisk eggs, almond milk, and oil.
- Combine wet and dry ingredients until smooth.
Step 3: Assemble & Cook
- Heat a nonstick skillet over medium heat.
- Pour a small amount of batter into the pan.
- Place a sausage patty in the center.
- Spoon more batter on top to cover.
- Cook 2–3 minutes per side until golden brown.
Repeat for remaining pancakes.
Nutrition (Per Stuffed Pancake)
- Calories: 220–250
- Carbs: 8–12g
- Protein: 12–15g
- Fat: 16–18g
- No added sugar
(Varies based on sausage choice and flour blend.)
Breakfast can still feel indulgent while supporting steady blood sugar. By swapping refined flour for almond flour and keeping portions balanced, you get the cozy flavor you love without the crash.
