Apple Cider Maple Sausage Cornmeal Pancakes
Apple Cider Cornmeal Pancakes made with a touch of maple syrup and sausage. You'll love these healthy, sweet & savory cornmeal pancakes for breakfast!
Servings 5 servings
Ingredients
- 6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
- 1 cup whole wheat pastry flour (or white whole wheat)
- 1 cup cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 cup SweeTango Apple Cider
Instructions
- Cook sausages according to directions on package. Once fully cooked, chop sausages into bite sized pieces and set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a separate large bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together.
- Add wet ingredients to dry ingredients and stir until just combined; do not over mix! Gently fold in chopped sausage pieces.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter.
- Makes about 10 pancakes total - about 2 large pancakes each. Serve immediately with maple syrup, apple cider, or toppings of choice.