“Scrumptious Vegan German Breakfast Feast: Aromatic and Mouthwatering”

Allergens

N/A

Ingredients

• 1 cup all
• purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 1/2 cups almond milk
• 1 tsp pure vanilla extract
• 1 tbsp canola oil
• 2 tbsp vegan butter
• 1 cup mixed berries (raspberries, blueberries, and blackberries)
• 1 cup diced apples
• 1/4 cup chopped walnuts
• 2 cups kale, stems removed
• 1 tbsp lemon juice
• Salt and pepper to taste
• Vegan sausage links (6 pieces)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Gradually add almond milk while stirring until smooth. Add vanilla extract and oil mix well. Set aside for 5 minutes.
2. Heat a non stick skillet or griddle over medium heat. Pour 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface and edges are golden brown, about 2 3 minutes per side. Repeat with remaining batter. Keep pancakes warm in the oven at 200°F (93°C).
3. In a medium pan, melt 1 tbsp of vegan butter over medium heat. Add diced apples and cook until softened, about 4 5 minutes. Set aside.
4. In another pan, sauté kale with lemon juice, salt, and pepper for 2 3 minutes or until tender. Set aside.
5. In a separate pan, heat the remaining vegan butter. Cook the vegan sausages according to package instructions, about 8 10 minutes on each side.
6. Serve pancakes with mixed berries and apples on top, garnished with chopped walnuts and kale. Place vegan sausages alongside the dish.

Chef’s Insight

Use cold almond milk from the refrigerator to create fluffier pancakes.

Notes

This recipe features a wide variety of flavors and textures that cater to vegan diets while maintaining the essence of a traditional German breakfast.