Vegan Pancake and Sausage Muffins

1 Preheat oven to 425 degrees.
2 Cook the vegan sausage in a non stick pan with a little oil until brown, and make sure it is in crumbles. Set aside.
3 In a large mixing bowl, stir together the flour, baking powder, baking soda, sugar and salt. 
4 Make your flax egg, by mixing the flax and water together, set aside for a minute to thicken. Make a well in the center of the flour mixture, add the flax egg, almond milk and coconut oil to the center.
5 Whisk everything together until fully combined. Add the cooked sausage crumbles and stir until the sausage is incorporated.
6 Spray a muffin pan really well with non stick spray. Fill each muffin hole 2/3 of the way full. Bake at 425 degrees for 10-12 minutes or until brown and a toothpick comes out clean. 
7 Serve with maple syrup! You can store them in the fridge for a few days for a quick on the go breakfast.