Ingredients:
- 1/4 cup coconut flour
- 1/4 tsp. arrowroot powder
- 1/2 tsp. sea salt
- 4 eggs, room temperature
- 4 Tbsp. coconut oil, melted
- 1 Tbsp. raw honey, melted
- 1/4 cup almond or coconut milk
- 1/2 cup cooked sausage (or any filling you choose)
- Additional 2 Tbsp. melted raw honey for drizzle (optional)
- Additional coconut oil for brushing the pan with
Equipment:
- Aebleskiver or Tokoyaki pan
- Small bowl
- Kitchen fork
- Food processor or blender
- Basting brush
- Kitchen spoon
Directions:
1. If using breakfast sausage, make sure the sausage is cooked and separated into small balls (you will be making two batches so you will need enough to fill each section twice).
2. In a small bowl, mix together the coconut flour, arrowroot powder and sea salt with a fork, making sure to break apart any clumps. Set the bowl aside.
3. Blend the eggs for a few seconds in the food processor. Keep the food processor on and slowly drizzle in the melted oil and raw honey. Add in the flour mixture and blend until well combined. Set aside for 10 minutes. You should have enough batter to make 2 batches depending on the size of your pan.
4. Brush the pan with a little coconut oil and place over medium heat. Fill each each circle halfway full of batter (mine was a little less than 1 Tbsp.) and then drop a piece of sausage in the middle of each. Add enough batter to cover (again mine was a little less than 1 Tbsp.) .
5. The batter cooks fairly quickly (about 30-45 seconds). Use a spoon to flip them over and cook on the other side for another 30-45 seconds. Remove them and set aside, brush the pan with a little more oil, and cook the next batch.
6. Serve with some warmed honey for drizzle (optional).