Minutes Prep time: 45
Minutes Total time: 50
Servings: 6
Difficulty: Intermediate
1 pkg (7.4 oz each) Gardein® Ultimate Plant-Based™ Breakfast Saus'ge Patties - Original
1-1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups water
1/4 cup coconut oil, divided
1/2 cup dried blueberries
6 eggs (or equivalent of plant-based alternative), cooked as desired
6 slices Cheddar cheese (or plant-based alternative)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 362 mg | 36% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 215 mg | 72% |
| Total Fat | 29 g | 45% |
| Iron | 3 mg | 17% |
| Calories | 516 kcal | 26% |
| Sodium | 820 mg | 34% |
| Protein | 22 g | 45% |
| Saturated Fat | 17 g | 85% |
| Sugars | 14 g | 1% |
| Vitamin C | 0 |
Cook saus’ge according to package directions; set aside and keep warm.
Mix flour, sugar, baking powder, and salt into a large bowl. Whisk the water and 1 tablespoon melted coconut oil together in a separate small bowl. Make a well in the center of the dry ingredients and stir in wet ingredients until just combined. Fold in blueberries.
Heat a 12-inch skillet or griddle over medium heat until hot.
Add 1 tablespoon coconut oil to the pan and pour about 2 tablespoons batter per pancake into pan for each pancake. Cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned. Repeat with remaining batter.
Build breakfast sandwiches as desired using pancakes, sausage, sliced cheese, and eggs. Serve blueberry griddle breakfast sandwiches immediately.
Blueberry Griddle Breakfast Sandwich
