Vegan Pancake and Sausage Muffins
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Fluffy pancake muffins filled with sausage and topped with maple syrup, all vegan of course.

Course: Breakfast
Servings: 6 people
Author: Lauren Hartmann
Ingredients
  • 1 1/2 C. All purpose flour
  • 3 1/2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Salt
  • 1 Tbsp. Sugar, coconut or organic white
  • 1 1/4 C. Almond milk
  • 2 Tbsp. Flax+3 Tbsp. Water
  • 3 Tbsp. Coconut oil,melted
  • 1 C. Vegan sausage, crumbled. I used Gimme Lean Sausage from Lightlife
  • 1 Tbsp. Oil, for cooking the sausage
  • Maple syrup for topping
Instructions
  1. Preheat oven to 425 degrees.

  2. Cook the vegan sausage in a non stick pan with a little oil until brown, and make sure it is in crumbles. Set aside.

  3. In a large mixing bowl, stir together the flour, baking powder, baking soda, sugar and salt. 

  4. Make your flax egg, by mixing the flax and water together, set aside for a minute to thicken. Make a well in the center of the flour mixture, add the flax egg, almond milk and coconut oil to the center.

  5. Whisk everything together until fully combined. Add the cooked sausage crumbles and stir until the sausage is incorporated.

  6. Spray a muffin pan really well with non stick spray. Fill each muffin hole 2/3 of the way full. Bake at 425 degrees for 10-12 minutes or until brown and a toothpick comes out clean. 

  7. Serve with maple syrup! You can store them in the fridge for a few days for a quick on the go breakfast.