- 2 cups all-purpose flour
- 3 tablespoons brown cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups unsweetened almond milk (or buttermilk)
- 5 tablespoons unsalted butter
- 2 large eggs
- 1 packet of breakfast sausage
- Home Smoked bacon (or bacon of choice)
- toasted pecans
- Melt the butter, set aside to cool completely, If the butter is not completely cooled, it will scramble the eggs in the mix.
- Meanwhile cook the breakfast sausage in a medium-sized pan over medium heat. Make sure you break the sausage apart into pieces because the sausage will be transferred to the batter once it cools. Set the sausages aside to cool.
- In the same pan cook the bacon. Set aside.
- Over medium heat, heat the pan or griddle you are going to use to make the pancakes.
- In a large bowl add flour, sugar, sifted baking soda, salt, almond milk, butter, cooled sausages (leave some to garnish) and eggs. Whisk all ingredients together, but make sure not to over mix because it may cause the batter to get runny. Leave lumps in your batter. However, since we are using dairy-free milk the batter is going to be runny, but that is ok. If you want a thicker batter, I recommend you to use buttermilk, which I usually use when I make pancakes.
- Add 1/4 cup of the batter to your pan. You may make the pancakes bigger, but I found that it was easier to flip smaller pancakes because the almond milk makes the flipping process a bit difficult.
- Cook for 3 minutes on side one and
2 minutes on side two. Please aware, the time for each side of the pancake will be determined by the heat of your pan. I noticed cast iron pans may get by with 2 minutes per side, so you may want to keep your eye on the pancakes.
- Plate on a platter, add the extra sausage pieces, crumbled bacon, toasted pecans and maple syrup.