SAUSAGE SPICED SAVORY PANCAKES

The perfect marriage of sausage and pancakes, all in one small bite.

SOY FREE OPTION OIL FREE GLUTEN FREE OPTION

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 10 minutes

YIELD: 36 mini pancakes

INGREDIENTS:

FOR THE DRY INGREDIENTS:

• 1/2 cup (55 g) minced pecans
• 1 cup (120 g) whole wheat pastry flour (use gluten-free)
• 2 tablespoons (12 g) nutritional yeast
• 1 tablespoon (2 g) sage
• 1 teaspoon baking powder
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

FOR THE WET INGREDIENTS:

• 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 1 tablespoon (14 g) ground flaxseed mixed with 2 tablespoons (28 ml) warm water
• 1 1/2 cups (355 ml) unsweetened nondairy milk (use soy-free)

INSTRUCTIONS:

1. To prepare the dry ingredients, mix all the ingredients in a large bowl. Set aside.
2. To prepare the wet ingredients, add all the ingredients to a food processor and purée. Add the purée to the dry ingredients. Mix with a wooden spoon until thoroughly combined.
3. Heat a nonstick skillet over medium heat and add about 1 tablespoon (15 g) of batter per pancake. Cook a few at a time, but avoid crowding them in the pan.
4. Cook until you see a few bubbles on the top and the pancakes are dry around the edges, then flip and cook a few minutes more. Top with Maple Cashew Cream and/or plain maple syrup.

NUTRITIONAL INFORMATION:

PER PANCAKE:

• 38.3 calories; 1.6 g total fat; 0.32 g saturated fat; 1.5 g protein; 5.0 g carbohydrate; 1.4 g dietary fiber; 0 mg cholesterol.

MAPLE CASHEW CREAM:

SOY FREE GLUTEN FREE OIL FREE

TOTAL PREP TIME: 5 minutes

YIELD: 1 1/2 cups (350 g)

INGREDIENTS:

• 1 cup (140 g) cashews
• 1/2 cup (120 ml) water
• Juice of 1 lemon
• 1 tablespoon (20 g) maple syrup
• 1 tablespoon (15 ml) maple balsamic vinegar, or more plain maple syrup

INSTRUCTIONS: