Blueberry Pancakes
with Chicken Sausage
Few things are as enjoyable as a stack of fluffy pancakes for breakfast! The base of these pancakes is made with a blend of gluten-free flours, whole milk, eggs and blueberries! As a side, we serve chicken sausage breakfast patties that are oven-roasted to perfection. Each meal also comes with a serving of cinnamon butter and maple syrup.
Nutrition Per Serving
Ingredients
Allergens: Milk, Eggs, Tree NutsChicken Sausage
Measurement:
Whole Milk
Measurement:
Gluten Free Flour Blend
Measurement:
Maple Syrup
Measurement:
Unsalted Butter
Measurement:
Cage-Free Eggs
Measurement:
Blanched Almond Flour
Measurement:
Freeze-Dried Blueberries
Measurement:
Coconut Sugar
Measurement:
Vanilla Extract
Measurement:
Baking Powder
Measurement:
Cinnamon
Measurement:
Sea Salt
Measurement:
Allspice
Measurement:
MICROWAVE
- Remove meal sleeve and pierce clear plastic film over pancakes. 2. Peel back clear plastic film slightly to remove the cup of maple syrup. 3. Microwave meal on HIGH for 45 to 50 seconds. 4. If sausage is not heated, remove pancakes and heat for an additional 30 seconds. 6. Carefully remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of maple syrup. 3. Place cinnamon butter on pancakes. 4. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 5. Check the temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 6. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
Enjoy flavorful meals with no fuss. Pick your dishes, skip weeks, cancel anytime