Spelt Sausage Pancakes
Combine 2 traditional breakfast foods together to make a healthy breakfast or brunch. I used Tofurkey Italian sausage links but you could use crumbles too.
- dry ingredients:
- 1 cup spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- wet ingredients:
- 1 1/4 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 1 1/2 cup sausage crumbles
- for serving:
- maple syrup
- Earth Balance nondairy "butter"
Preparation time 10mins
Cooking time 20mins
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 1/4 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.