Gosh did these take FOREVER!! Scratch made “pancake sausages” or “breakfasts on a stick” (as one of my classmates and friends reminded me 😆😆😆) came out pretty good!
If you didn’t see my InstaStory from yesterday- I’ll fill you in. Found out my son was eating (and loving) these gross “pancake sausages” for breakfast with nothing but yuck in the ingredients. Sooooo I felt compelled to remake them.

Very labor-intensive, but hopefully worth it in the end. Made the sausage from scratch. Then made the pancake batter from scratch, rolled them, baked them, marked them with a B…. well not that part. But now I have 2 dozen of these babies all froze (?!) and ready to be eaten! Well 2 dozen less 2- because those were eaten today 🙌🏻

Don’t let the 1 minute video tutorial fool you folks- this was a doozy of a recipe. Maybe not a complete doozy. Just very labor intensive with lots of different steps. My kitchen was a DISASTER afterwards, but I lived to tell the tale… and make a video 😀.
There are 3 distinct steps: sausage making, pancake batter, wrapping&baking
For the Sausage:
Combine 1# organic sausage with:
1 tbsp garlic salt, 3 tsp paprika, 1/2 tsp cumin and pepper to taste. Combine thoroughly. Roll into links and cook through (I steamed them).
Pancakes:
For DRY ingredients blend: 2c soft white wheat berries, 3tbsp ground flax seed, 1tsp baking soda and powder.
For WET ingredients, whisk together 2/3c milk (I used Brown Dairy Farms whole milk), 1 organic egg (also #brownfamilydairy) 1/4c pumpkin, 1tbsp cinnamon, and 1 tbsp vanilla.
Mix wet into dry and roll out into a 1/4″ sheet.
Wrap each sausage in pancake batter. Spread on a greased baking sheet and bake at 400* for 15 minutes.
PHEW! And that is a WRAP!