Pancake Bundle
2 Apple Cinnamon Pancakes & 2 Sticky Pecan Pancakes

Our apple cinnamon pancakes feature apple slices and cinnamon roll-style spices. Perfectly portioned for breakfast, lunch, or dinner, the pancakes are served with a sweet maple apple compote, extra cinnamon butter for slathering, and a side of chicken sausage for more protein. Our sticky pecan pancakes are just as delicious as they sound. The housemade batter is made with molasses, cinnamon, and buttermilk to evoke the flavor of sticky buns. Maple and cinnamon candied pecans are sprinkled over top and a sweet date drizzle is served on the side. Rounding out the breakfast are two chicken sausage patties.
Nutrition Values for 1 Tray of Apple Cinnamon Pancakes is as follows: Calories 630, Fat 36 g, Saturated Fat 16 g, Cholesterol 200 mg, Sodium 820 mg, Carbohydrates 58 g, Fiber 4 g, Sugar 22 g, Protein 23 g.
Ingredients for Apple Cinnamon Pancakes: chicken sausage (chicken, water, sea salt, spices, lemon peel powder, dried parsley), whole milk (pasteurized milk, vitamin d3), gluten-free flour blend (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum), apples, unsalted butter (pasteurized cream, natural flavorings), apple cider (filtered water, apple juice concentrate, ascorbic acid (vitamin c)), liquid whole eggs (whole eggs, citric acid, 0.15% water added as carrier for citric acid. citric acid to preserve color), blanched almond flour, coconut sugar, maple syrup, date syrup, vanilla extract (vanilla bean extractives in water and alcohol), freeze-dried apples (apples, salt, citric acid, ascorbic acid), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), apple pie spice (cinnamon, nutmeg, cloves), cinnamon, lemon juice, sea salt
Nutrition Values for 1 Tray of Sticky Pecan Pancakes is as follows: Calories 630, Fat 33 g, Saturated Fat 9 g, Cholesterol 160 mg, Sodium 840 mg, Carbohydrates 63 g, Fiber 5 g, Sugar 26 g, Protein 24 g.
Ingredients for Sticky Pecan Pancakes: chicken sausage (chicken, water, sea salt, spices, lemon peel powder, dried parsley), whole milk (pasteurized milk, vitamin d3), gluten-free flour blend (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum), lowfat buttermilk (cultured lowfat milk, nonfat dry milk, salt, sodium citrate, vitamin a palmitate and vitamin d3), liquid whole eggs (whole eggs, citric acid, 0.15% water added as carrier for citric acid. citric acid to preserve color), pecans, dates, maple syrup, blanched almond flour, unsweetened coconut milk (coconut, water, guar gum), unsalted butter (pasteurized cream, natural flavorings), coconut sugar, molasses, vanilla extract (vanilla bean extractives in water and alcohol), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), cinnamon, sea salt, olive oil
How to best enjoy:
HEATING OPTION 1 - MICROWAVE HEATING TIMES MAY VARY; REHEAT CONTENTS TO 165°F.
- Remove outer packaging and pierce plastic film a few times with a fork or sharp knife to vent. Remove cup. 2. Microwave on HIGH for 45 to 50 seconds. If sausage is not warm, remove pancakes and continue to heat in 30 second intervals until desired temperature is reached. 3. Carefully remove film. Transfer contents to a plate and enjoy!
HEATING OPTION 2 - OVEN
- Adjust rack to middle position and preheat oven to 375°F. 2. Remove outer packaging and plastic film. Remove cup. Top pancakes with butter. 3. Place tray on a baking sheet and bake for 5 minutes. If needed, continue to bake for 2 more minutes or until desired temperature is reached. 4. Transfer contents to a plate and enjoy!
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