Preheat oven to 200° F (to keep pancakes warm)

Add the maple syrup to a saucepan and whisk over medium heat until it reaches 260° F. Let it cool down for a couple minutes, then add about 1 Tablespoon in a little dollop on top of a parchment paper lined baking sheet. They will harden in about 15 minutes. Add the baking sheet to the fridge to keep them nice and firm.

Combine the plant-milk and apple cider vinegar and allow to sit for at least 10 minutes to curdle and thicken to form a vegan buttermilk.

Add the flour, baking powder, sugar and salt to a bowl and whisk to combine. Then add in the vegetable oil, vanilla extract and vegan buttermilk. Gently stir until just combined and no dry flour is visible. Let this batter sit for an additional 15 minutes or up to 30. Excess batter can be stored in the fridge for 48 hours.

Heat up a non-stick skillet over medium or medium low heat. Add a 3 1/2 inch cookie cutter or silicon ring mold, and spray with cooking spray. Dollop about 2 tablespoons worth of the pancake batter, then get one of the maple syrup discs and lightly press it down into the center. Cover the maple syrup disc with another tablespoon of the pancake batter.

Now cover that with a melting dome or lid and cook for about 3 minutes or until the ring mold / cookie cutter can be easily lifted up without affecting the pancake. Then flip the pancake over and cook for another 3 minutes or until golden brown.

Repeat with the rest of the pancakes and to keep them warm, set them on a wire rack lined baking sheet in the oven (at 200° F).

Combine all the ingredients and then get a 8 or 10" non-stick pan over medium heat and add 1-2 teaspoons of vegan butter and let it melt. Then add the egg mixture and swirl it around to ensure it's evenly distributed. Cover the pan, and cook for about 6-7 minutes, or until the top is set and the bottom is slightly browned.

Remove from heat and add to a cutting board, then slice it into 3 or 4 strips. Fold each strip in thirds over itself.

If making patties with seasonings, simply combine everything in a bowl.

Form sausage patties with the same cookie cutter you used for the pancakes. Grill them over medium heat for 3 minutes per side, or until browned and beautiful. Top with vegan cheese if desired!