This recipe creates a fun twist to your vegan pancakes. These unique flapjacks have grilled Field Roast Apple Maple Breakfast Sausage baked right into the middle and are altogether drenched in rich mushroom gravy. Drizzle with maple syrup to bring the flavors to the next level. from our Cooks in the Field Grill Master Adam Rosen makes these at his morning tailgates because breakfast is often overlooked before an early game day!
2 packages Field Roast Apple Maple Breakfast Sausages
2 cups Vegan pancake mix
1¼ cups Almond milk, plus more as needed
1 cup Mushroom gravy, such as Field Roast Porcini Mushroom Gravy
Maple syrup, to taste
Grill the Apple Maple Sausages on all sides have light grill marks. Slice half of the sausages length wise and the other half finely chopped. Set aside.
Mix the dry pancake mix with the almond milk.
Scoop out ¼ cup of the batter onto a hot griddle.
Place a few long cut sausage on top of the pancakes before you flip. Flip and cook both sides.
Meanwhile, prepare the mushroom gravy according to the package directions. Add in finely chopped sausages.
To serve, pile on the gravy over a couple pancakes and then top with maple syrup.