Vegan Pancake and Sausage Muffins
Fluffy pancake muffins filled with sausage and topped with maple syrup, all vegan of course.
Servings: 6 people
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
- Preheat oven to 425 degrees.
- Cook the vegan sausage in a non stick pan with a little oil until brown, and make sure it is in crumbles. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, baking soda, sugar and salt.
- 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.
- Whisk everything together until fully combined. Add the cooked sausage crumbles and stir until the sausage is incorporated.
- 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.
- Serve with maple syrup! You can store them in the fridge for a few days for a quick on the go breakfast.