It’s Friday so that means it’s time to figure out what to make for brunch this weekend. I’ve been on a pancake kick at home. I like that everything I need is there waiting in my pantry. I also love the flavor of sausage spices with pancakes covered with maple syrup.
I thought why not combine them and only dirty up one pan? Those of you that have The Great Vegan Bean Book already know I have those sausage-spiced mini pancakes that are topped with maple balsamic cashew cream. They aren’t as hearty as these with the seitan in the pancake.
In my new book, OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From the Humble, Heart-Healthy Grain, I have an awesome recipe that uses steel-cut oats to make sausage crumbles. I promise I’ll post the recipe in the future on the blog – when I start promoting the book. They would work well in this recipe and they are nut-free, gluten-free, soy-free and no oil added!
There’s no cover for my new book on Amazon – but you can still pre-order it now. Make sure to hang on to your receipt because I am working on a present for all of you who have pre-ordered – I’ll need you to email it to get the surprise. More about that to come!
I use spelt in these pancakes but you could use a gluten-free mix or plain old whole wheat pastry flour instead. Last month I had the best spelt biscuits – expect to see more recipe using it.
I used large Italian vegan sausage links, but crumbles would work just as well. Either way, make sure you chop it up enough to easily sprinkle it on top of the pancake.
You could just as easily make these sweet pancakes by replacing the vegan sausage with frozen fruit or add in my favorite combination of sliced bananas an pecans. Just put the fruit and or nuts on top and they will be lightly cooked when you flip the pancake.
Serves: 8 pancakes
- dry ingredients:
- 1 cup spelt flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- wet ingredients:
- 1¼ cup unsweetened nondairy milk
- 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
- 1 tablespoon olive oil
- 3 large Tofurkey Italian Sausage links chopped or about 1½ cup sausage crumbles
- Maple syrup and Earth Balance nondairy "butter"
- Mix the dry ingredients together in a medium-sized mixing bowl and set aside.
- Mix the wet ingredients in a small bowl.
- Start heating your skillet or pancake pan over medium low heat. I use a non-stick pan so I don’t have to use any oil in cooking the pancakes. If yours is not a nonstick pan you may need to use some spray oil.
- While the pan is heating, add the wet ingredients to the dry and mix until well combined. Drop about ¼ cup of batter per pancake and sprinkle sausage on the top of each pancake.
- Then cook for about 3 to 4 minutes or until you see the edges get dry. Flip and cook about 2 or 3 minutes more.
- Serve with topped maple syrup and some nondairy butter.