I always loved waking up to the smell of pancakes on Sunday mornings. This breakfast reminds me of the “big Sunday morning breakfasts” that I used to have when I was a kid. But this versions vegan!
Waffles:
1 cup Bob’s Red Mill 7-grain waffle mix
3/4 cup almond milk
2 tbsp ground flaxseed
1 tbsp oil
Hashbrowns:
Cut a few potatoes into cubes. Boil until almost cooked, then add to a frying pan on medium heat with some oil. Season with salt, pepper, onion powder and parsely.
The veggie sausages I use are Yves breakfast links.
