Ingredients:

  • 1 lb lean ground turkey sausage
  • 1 tbsp olive oil
  • 2 cups low-sugar buttermilk pancake mix
  • 1 cup skim milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 tbsp melted coconut oil

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground sausage, breaking it into small crumbles with a spatula. Cook until mahogany-colored and fully browned, then drain any excess fat on a paper towel.
  2. In a large bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil until velvety.
  3. Stir in the pancake mix and baking powder. Mix until just combined—stop as soon as the flour streaks disappear to avoid overworking the gluten.
  4. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
  5. Distribute the cooked sausage evenly among the cups (about 1 tsp per cup). Pour the batter over the meat until each cup is filled to the brim.
  6. Bake for 12–15 minutes until the tops are golden and spring back when touched.