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One thing that my boyfriend Brent and I bond over is our love of cooking (& eating, let's be real) And when I mentioned to him I wanted to make fluffy blueberry pancakes with @Lightlifefoods Plant-Based Breakfast Links he was not mad 👏at👏all. If you are a savory & sweet type of person, I'd save this recipe for later. It's a good one. Not only are these pancakes made with simple ingredients, most of which you might already have at home, but so are @Lifelightfoods Plant-Based Breakfast Links! They’re made with simple ingredients like pea-protein, garlic powder, and beets plus they are a delicious plant-based option featuring balance in every bite. And THAT makes for a seriously delicious breakfast. Pancakes are always a good idea. amirite?

Serves 4-6 hungry people 10 Lightlife Plant-Based Breakfast Links 1 tbsp coconut oil 4 cups organic, unbleached all-purpose flour 1/2 cup organic sugar or coconut sugar 1/4 cup baking powder 2 tsp salt 4 cups non-dairy milk, like almond or oat 1/4 cup apple cider vinegar 4 tsp vanilla extract 12 oz of fresh blueberries 3 tbsp plant-based butter Maple syrup for serving Bring a non-stick pan to medium heat & add the coconut oil. One hot, add in the breakfast links & cook for 4-5 minutes, turning frequently. Then remove from heat, dive into binge sized pieces, & set aside. In a medium-sized bowl combine the flour, sugar, baking powder, & salt. Mix well & set aside. In a small bowl combine the plant-based milk, apple cider vinegar, vanilla extract, & mix well. Then slowly pour the wet ingredients into the dry ingredients & whisk until smooth. Let the batter rest for 5 minutes, then fold in the blueberries & diced plant-based breakfast links. In the nonstick pan, heat some plant-based butter over medium-low heat, & add 1/2 cup pancake batter into the pan. When the top begins to bubble up, flip over & cook until golden brown. About 3-4 minutes per pancake. Serve w/ maple syrup. Makes approximately 14 medium-sized pancakes 🥞.

plate it up and fork to mouth it!

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