Breakfast Link Pancake Wraps
Cooking Time: 1 hour | Serves: 2
Cooking Time: 1 hour
You can pretend these little pancake wraps are for the kids but you know you love them too. They are equally good with straight up maple syrup to drizzle and dip or try adding a little heat with a chili honey for the grown-ups.
7.5 oz. pkg. Lightlife® Plant-Based Breakfast Links
1 cup all-purpose flour
1 Tbsp. sugar
1½ tsp. baking powder
1 cup almond or soy milk
1 free-range organic egg
1 tsp. vanilla extract
1/4 cup coconut oil, melted
1 Tbsp. grainy mustard
1/4 cup maple syrup
Spray a large non-stick skillet with cooking spray and heat over medium heat. Place the Lightlife plant-based breakfast links in the skillet and cook for 3 or 4 minutes per side, turning once or twice until evenly browned. Set aside and keep warm.
For the pancakes, in a large bowl, whisk together the flour, sugar and baking powder. In a small bowl whisk together the almond milk, egg, vanilla extract and coconut oil. Tip the wet ingredients into the dry ingredients and whisk just until the ingredients come together in a smooth batter, about 5 or 6 quick strokes, any more and the pancakes won’t be fluffy.
Spray a non-stick skillet with cooking spray and heat over medium. Pour about 2 Tbsp. of pancake batter into small rounds in the skillet. Repeat with as many pancakes as will comfortably fit in the skillet. Cook until the edges are just beginning to set and the bubbles that appear on the top of the pancake begin to pop, about 1 or 2 minutes. Flip pancakes and cook for about 1 minute on the other side. Transfer to a plate and cook the remaining pancakes. The mix will make about 12 pancakes so you will have a couple extra for tasting.
In a small serving bowl stir together the grainy mustard and the maple syrup.
To serve, wrap the Lightlfe breakfast links in the pancakes and pin with a toothpick if you like. Or serve the pancakes and the links separately and let people wrap their own. Dip into the mustard maple syrup to eat.
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