Impress friends and family on Pancake Day with this recipe for our pancake stack. Layers of our Plant-Based Chipolata Sausages, flattened into patties, and sandwiched with pancakes and a maple syrup sauce.
1 pack of Meatless Farm Plant-Based Chipolata Sausages
150g self raising flour
1 tsp baking powder
Pinch of sea salt
60g egg replacer (we used CRACKD)
2 tbsp golden caster sugar or muscovado
4 tbsp porridge oats, dry toasted in a pan
240ml plant-based milk (oat milk is good for this)
2 tbsp oil, plus a little extra for cooking
Peach or nectarine, grilled or roasted for 5 mins with a little butter and maple syrup until golden brown.
In a separate bowl add the egg replacer, sugar and oil and beat well for 2 mins until smooth and creamy
Gradually mix the flour into the egg mix, add the milk a little at a time and mix gently until you have a smooth batter. Don’t over mix though, be fairly gentle. Set aside.
Remove the Meatless Farm Plant-Based Chipolata Sausages from their packaging. Split them open and shape them into sausage patties. Cook the sausage patties, either roast in the oven for 6-8 mins at 180C, or pan fry for a couple of minutes on each side. When they’re cooked, brush with a little maple syrup and keep warm.
To cook the pancakes, heat a non-stick pan over a medium high heat and a drizzle of oil. When the oil is hot, carefully spoon in the pancake mix. The size of the pan will dictate how many you can cook at once. Don’t overcrowd the pan and cook in batches of 2 to 3.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!