This takes some preparation but no exotic ingredients. It fills the tummy and is well worth 45 minutes in the kitchen. You’ll need lots of eggs!
Preheat to 425° F
2 cups Almond flour
2 tsp Baking powder
¼ tsp Salt
⅔ cup Almond milk (unsweetened)
¼ cup oil
1 tsp Vanilla
½ tsp Maple extract
½ cup Almond milk (unsweetened)
½ tsp Salt
1⅛ tsp Pepper
2 lbs Bulk sausage
1 tsp Maple extract
2 cups Cheddar cheese
Whisk together all the pancake layer ingredients.
Pour the batter into two 15″X10″ parchment-lines jelly roll pans and bake 12 to 15 minutes at 425° F, until firm and golden.
Slide the pancake layers (and their parchment) off pans and set aside.
Line both jelly-roll pans with fresh sheets of parchment paper and grease well.
Whisk together the eggs, almond milk, salt, and pepper.
Pour into one lined, greased pan.
Bake about 15 minutes, or until the egg is firm and cooked through.
Slide this layer egg layer off the pan and set aside.
Mix sausage and maple extract.
Press into the second lined pan. Press sausage up the edges of the pan or use a slightly larger pan, because it will shrink.
Bake 12-16 minutes, until cooked through.
Drain; pat dry; set aside to cool.
Reduce the oven temperature to 350°F.
Line a jelly-roll pan with fresh parchment paper. Release one of the pancake layer onto the paper, golden side up.
Stack on the egg and sausage layers, sprinkle with cheese, and finally the other pancake layer.
Return the pan to the oven for about 10 minutes, until the cheese melts.
Let it rest for a few minutes before cutting.
Enjoy right away, or cool, wrap individually, and store in the freezer.