Ingredients:
1 cup flour (all-purpose or whole wheat)
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 cup plant-based milk (such as almond milk, soy milk, or oat milk)
2 tbsp vegetable oil
1 tsp vanilla extract (optional)
Instructions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the plant-based milk, vegetable oil, and vanilla extract (if using) to the dry ingredients. Stir until just combined, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
Pour 1/4 cup of batter onto the hot skillet and spread it out into a circle with the back of a spoon.
Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter.
Serve warm with your favorite toppings, such as vegan butter, maple syrup, or fresh fruit.
Vegan Sausages:
Ingredients:
1 cup cooked and cooled brown lentils
1/2 cup cooked quinoa
1/4 cup breadcrumbs
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp nutritional yeast (optional)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Salt, to taste
Cooking oil, for frying
Instructions:
In a large mixing bowl, combine the cooked lentils, cooked quinoa, breadcrumbs, tomato paste, soy sauce, nutritional yeast (if using), smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
Using your hands, shape the mixture into sausage patties or links.
Heat a non-stick skillet over medium heat and add a little cooking oil.
Add the vegan sausages to the hot skillet and cook for 3-4 minutes on each side, until crispy and golden brown.
Remove from the skillet and serve hot with your favorite breakfast sides.
