DRY INGREDIENTS FOR GRIDDLE CAKES

Almond Flour = 240 g / 2 cups

Coconut Flour = 60 g / 1/2 cup

Other flour options:

1.  Almond flour = 480 g / 4 cups

2.  Coconut flour = 120 g / 1 cup (The amount of pea or almond milk should be 240 ml / 1 cup. All other ingredients remain the same)

Monk fruit = 60 g / 1/3 cup

Baking Powder = 24 g / 6 tsp

Salt = 1 tsp

WET INGREDIENTS FOR GRIDDLE CAKES

Whole Eggs = 8 large (460 g)

Unsalted Melted Butter =120 ml / 1/2 cup

Unsweetened Pea or Almond Milk = 120 ml / 1/2 cup (OR any Keto friendly milk)

Maple extract = 2 tsp (Optional)

EGG LAYER

Whole Eggs = 9 large (518 g)

Heavy or Whipping Cream = 90 ml / 1/3 cup

Salt = 6 g / 1 1/2 tsp

Black Pepper = 1 tsp (Optional)

SAUSAGE PATTY LAYER

Ground Pork (or any meat) = 1 kg

Salt & Pepper to taste

Garlic Powder = 1 tbsp

Onion Powder = 1 tbsp

Ground Cumin = 1 to 2 tsp

Cayenne Pepper = 1 tbsp

Paprika Powder = 1 tbsp

Whole eggs = 2 (Note: You can use any seasonings of your choice too)

Some sugar free maple syrup for brushing on the pancake buns (optional) (Watch this video to make your own zero carb maple syrup)

DIRECTIONS FOR GRIDDLE CAKES (SHORT CUT METHOD)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.

5.  Transfer the batter equally into 2 x 10x8 inch or 25x20 cm sheet pans lined with parchment paper.  

6.  Spread evenly and tap a few times.

7.  Bake at the middle rack for 15 minutes or until a wooden skewer comes out clean.

8.  After baking, set aside and let them cool.

DIRECTONS FOR EGG LAYER

1.  Add all ingredients into a bowl and whisk until well combined.

2.  Pour into the same size sheet pan lined with parchment paper.

3.  Bake at 350F or 180C for 15 minutes or until cooked.

4.  After baking, set aside and let it cool.

DIRECTIONS FOR SAUSAGE PATTY LAYER

1.  Add all ingredients into a bowl and mix until well combined.

2.  Transfer into the same size sheet pan lined with parchment paper.

3.  Spread evenly.

4.  Bake at 350F or 180C for 15 to 20 minutes or until cooked and browned.

5.  After baking, drain excess oil, pat dry and let it cool for a bit.

ASSEMBLY FOR SHORT CUT METHOD

1.  Place one layer of griddle cake bun at the bottom. Brush with sugar free maple syrup (optional).

2.  Top with egg layer.

3.  Top with sausage patty layer.

4.  Top with another layer of griddle cake.

5.  Cut into 12 or 16 servings.

6.  To freeze, wrap each serving with cling wrap and aluminum foil.

7.  To reheat, use oven toaster or grill in a pan.

8.  Before eating, you can add a layer of cheese and sriracha or ketchup (sugar free).

REGULAR METHOD

1.  Heat up a flat griddle or non-stick flat pan.

2.  Brush with melted butter.

3.  Brush egg rings with melted butter too.

4.  Spoon batter into the rings and cook for a while.

5.  Remove the rings, flip the buns over and cook for a while.

6.  Remove buns and set aside.

7.  Brush the pan and rings again with melted butter.

8.  Crack an egg into each ring and cook for a while.

9.  Remove rings, flip over and cook the eggs for a while.

10. Remove eggs and set aside.

11. Place 100 g of seasoned ground pork into each ring to make a similar round shape.

12. Pan fry the sausage patty until cooked and browned on each side.

13. To assemble, place one griddle cake at the bottom with a slice of cheese. Then top with egg, sausage patty and another layer of griddle cake.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 4.0 g

Dietary Fiber = 1.7 g

Net Carb = 2.3 g

Calories = 443

Total Fat = 35.6 g

Protein = 26.0 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍