Paleo Breakfast Skillet Pie
If you love pancakes and sausage, you'll love this Paleo Breakfast Skillet Pie. A layer of juicy breakfast sausage is topped with a fluffy, slightly savory pancake layer for a fun, hearty breakfast. Add a drizzle of maple syrup to really make it irresistible. Plus it's gluten-free, grain-free and dairy-free.
Servings: 4 servings
Calories: 571kcal
Ingredients
For the sausage layer
- 1 pound breakfast sausage, store-bought or homemade (see notes)
- ½ cup peeled, diced onion (from about ½ a medium onion)
- ¼ cup chicken broth
- 1 tablespoon arrowroot flour/starch
For the pancake layer
- ½ cup coconut flour
- ½ cup arrowroot flour/starch
- 2 teaspoons ground mustard
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 large eggs, room temperature
- ¾ cup chicken broth
- ¼ cup water, room temperature
- 1 tablespoon pure maple syrup, plus more for serving
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oven to 400°.
For the sausage layer
- Heat a 10" cast iron or oven-safe skillet over medium heat.
- Add the sausage and onion. Use a wooden spoon or spatula to break up the sausage and stir it around as it cooks.
- Meanwhile, mix 1 tablespoon arrowroot into ¼ cup chicken broth.
- Once the sausage is browned and the onion is soft, carefully drain off most of the fat (leave about a tablespoon's worth in the pan).
- Place the pan back on the heat, give the broth mixture one more good whisk and pour it over the sausage and onions. Cook for a few minutes, stirring occasionally, to marry everything together, then turn off the heat.
For the pancake layer
- In a large mixing bowl whisk the coconut flour, arrowroot, ground mustard, baking soda and salt.
- In a medium mixing bowl, whisk the eggs, chicken broth, water, maple syrup and vinegar.
- Pour the wet ingredients into the dry ingredients and whisk until completely combined.
- Pour the pancake batter over the sausage and smooth to an even layer.
- Bake for 25-30 minutes, until bubbly and brown around the edges. Let rest for 10 minutes, then serve with maple syrup.
Notes
Make ahead
You can cook the sausage and onion and store it in the fridge for up to 5 days. Warm it up in the skillet before adding the pancake batter.
You can whisk together the pancake layer's dry ingredients and store in an airtight container at room temperature for up to a week.
Once made, this skillet pie is best eaten immediately.
Substitutions and variations
You can use other ground meat instead of pork for the breakfast sausage, such as beef, turkey or chicken. If you use a very lean meat, such as lean beef or chicken, you'll need to add to extra fat to the pan. I suggest avocado oil.
For the pancake batter, you can use almond milk or coconut milk in place of the chicken broth.
The apple cider vinegar reacts with the baking soda to help the pancakes rise. I promise you can’t taste it! However, you can use lemon juice instead if you like. You won’t taste the lemon, either.
You can use honey instead of maple syrup in the batter.
You can use tapioca flour/starch instead of arrowroot.
You unfortunately cannot substitute anything for the coconut flour. It is a very unique flour that behaves unlike any other flour.
Nutrition
Calories: 571kcal | Carbohydrates: 31g | Protein: 27g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 269mg | Sodium: 1450mg | Potassium: 721mg | Fiber: 6g | Sugar: 7g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg