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Mini Sausage Pancakes (Hotdog Pancake ‘Cereal’)


Pancake Hotdog meets Pancake Cereal. This sweet and savory brunch combo is one to try!


Units Scale
  • 1 vegan sausage of choice
  • 2/3 cup all purpose flour (80g)
  • 1/2 tsp baking powder
  • 1/3 cup + 2-3 tbsp soy milk or oat milk (100-120ml)
  • 2 tsp sugar (10g)
  • 1 tsp neutral oil (5ml)
  • 1 tsp apple cider vinegar (5ml)

For topping:

  • ketchup
  • mustard
  • maple syrup
  • fried or fresh parsley


  1. In a bowl whisk together the soy milk, neutral oil and apple cider vinegar. Add the flour, sugar and baking soda and whisk until combined and the batter is smooth. 
  2. Slice the sausage into 1/2 cm pieces. If you prefer to cook the sausage pieces a little first, do so prior to dipping into the batter. Dip the sausages into the pancake batter. Over low to medium low heat, add the coated sausages to a non-stick skillet and cook for about 45-60 seconds. Flip the them and cook for another 30-40 seconds or until golden brown. Swirl the pan to ensure non of them are stuck to the pan and then transfer to a plate. 
  3. Drizzle with ketchup, mustard and maple syrup. Garnish with parsley and enjoy!


  • Helpful Equipment: non-stick skillet, turner
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).