Buttermilk and Cinnamon Mini Pancake Breakfast Sandwiches with Sausage

Preheat a large non-stick skillet or griddle pan over medium heat. Add the sausage slices, and cook until brown on both sides and cooked through, about 5-6 minutes on each side. Remove from heat and transfer the sausage patties to a paper towel lined plate to get rid of any excess grease. Cover with foil and set aside.

Preheat a griddle pan over medium heat.

In a large bowl, whisk together the flour, brown sugar, cinnamon, baking soda, sea salt and nutmeg. Whisk to combine thoroughly. In a separate bowl, whisk together the buttermilk, egg and vanilla extract. Pour the wet ingredients into the dry and whisk until smooth.

Lightly spray the griddle pan with a non-stick spray. In 1 tablespoon-sized dollops, drop the pancake batter onto the preheated griddle, spacing them evenly apart and making sure not to crowd the pan. Cook for about 3 minutes, or until large bubbles form. Flip the pancakes and cook for an additional 2 minutes. Remove from heat and transfer to a plate. Repeat this step for the remaining pancake batter.

Form your sandwiches, by sandwiching a sausage patty between two pancakes. Drizzle with real maple syrup and enjoy immediately!