Pumpkin Pie Pigs In A Blanket Pancake Cake Pops!

Pumpkin Pie Pigs In A Blanket Pancake Cake Pops!

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Say that 5x real fast!

Pumpkin Pie Pigs In A Blanket Pancake Cake Pops! Pumpkin Pie Pigs In A Blanket Pancake Cake Pops! Pumpkin Pie Pigs In A Blanket Pancake Cake Pops! Pumpkin Pie Pigs In A Blanket Pancake Cake Pops! Pumpkin Pie Pigs In A Blanket Pancake Cake Pops!

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Whew! I earned my cake pop after saying that! These pancakes are popable and a great way to batch cook for a week of breakfasts or lunch box entrees. We’re fans of this idea, with 4 people going in separate directions all day and being very busy people! Batch-cooking is essential during the school year for us!

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Freezeable and reheatable, we love these. Best part about them is that they are gluten-free, dairy-free, low carb, low sugar, etc. like most of my creations. A meal you don’t have to feel bad about, but something that feels simply indulgent and sinful. I took an older recipe of mine and jazzed it up pumpkin-style! These little pumpkin pancake popables are sure to be a hit!

Like I said last weekend:

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Are you exhausted by my obsession with pumpkin yet? Well, peeps, I am not even close to done yet. I’m working on a pumpkin mug pie and a pumpkin spice mug cake, too. Oh, and maybe some pumpkin ice cream, but you probably don’t want that do you? This is getting quite out of control, but, never fear my pumpkin hardcore followers, I am not even close to done. Stay tuned.  Other ideas are pumpkin pasta sauce and pumpkin noodles. This will never get old to me. Can it be Fall forever?

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Fridays are quite awful in this house. I call them “over-active Autistic days.” NO ONE IS HAPPY HERE ON FRIDAYS. My kids are over-stimulated, and since they are doing better in school this year, they seem to save up all their ugliness for Friday nights. I’m not really a fan of the end of the week. If I could find a way to run away on Friday nights, every single weekend, believe me, I would. I would, I would, I would! If you know anything about Autistic Spectrum/ Aspergers you, know that over-stimulation and exhaustion, are not good combos. Oh, I almost forgot, I was sick all week, too. Quiet. I needed quiet. The plan over the past few weeks has had me strategically planning “quiet nights.” Tonight was no exception, mainly because we had a medication issue this week, so this week r.o.u,g,h. Tonight needed to be a good night for me. It was all about self-preservation. I planned a picnic for the family room and a family movie night. This was the meal I decided on. No real reason, except I had a ton of sausage that needed to be used and I happened to have two new packages of gluten-free pancake mix. Take an old recipe, give it a pumpkin twist, and that’s how dinner was born. We watched the movie The Nut Job tonight and this dinner is an easy way to eat picnic style, since they are so small. I added bacon and unsweetened applesauce as a side, not the best, but, like I said in all posts this week, it’s been a heck of a week. They’re lucky I didn’t send them to bed without supper back on Monday.

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INGREDIENTS: (Makes About 72 cake pops/mini muffins)

1 22oz. pkg. Bob’s Red Mill Gluten-free Pancake Mix

3 eggs

2 1/4 c coconut milk (or cow, almond, etc)

3 tbsp coconut or olive oil (I used lemon-infused EVOO)

2 tbsp coconut nectar or alternative sweetener

1 heaping tbsp pumpkin pie spice

1 heaping tbsp real pumpkin

1 tbsp raw honey or Grade A or B maple syrup, optional

24 breakfast sausage links, casings removed and cooked ground. or 1/2 lb ground sausage

THE METHOD (OVEN TO 350, YOU WILL NEED A CAKE POP or MINI MUFFIN PAN)

  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage. Set aside.
  3. Add all remaining ingredients into food processor. Mix until all lumps are gone.
  4. Add a small amount of ground sausage to each vessel of the pan you are using.
  5. Pour batter into one side of cake pop vessel. I like to fill them generously.
  6. Place top on cake pop pan, put brackets in place. Or fill mini muffin tins, again I fill generously.
  7. Bake on 350 for 15-17 minutes, or until cake batter pops out the top, or mini muffins spring back.
  8. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  9. Store in a large glass rectangle glass container with each layer separated by wax paper.

TO REHEAT simply microwave on a paper towel or plate. 

These won’t last long though, they are that good!

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OPTIONAL METHOD FOR BATCH-COOKING

I made extra batter this time and stored it on Mason jars to use through out the week for fast and easy fixes.

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RECOMMENDED STORAGE METHOD

Store in glass container or tupperware with wax liner in between each layer.

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