Griddle Stackers Recipe By Tasty

GRIDDLE STACKERS RECIPE BY TASTY

Griddle Stackers Recipe by Tasty image

Here's what you need: Birch Benders Keto Pancake & Waffle Mix, water, unsalted butter, breakfast sausage patties, cheddar cheese, egg white, kosher salt, freshly ground black pepper, olive oil, fresh spinach

Provided by Birch Benders

Categories Breakfast

Time 30m

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

2 cups Birch Benders Keto Pancake & Waffle Mix
1 cup water
½ stick unsalted butter
4 breakfast sausage patties
4 slices cheddar cheese
1 ⅓ cups egg white, divided
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
2 ½ cups fresh spinach

Steps:

In a medium bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth.
In a small nonstick skillet, melt ½ tablespoon of butter over medium heat. Pour ¼ cup of the pancake batter into the pan and cook until golden brown and fully cooked through, about 2 minutes per side. The pancakes should be 3-3½ inches wide. Remove from the pan and repeat with the remaining batter, adding more butter each time, until you have 8 pancakes total.
In a medium skillet over medium heat, cook the breakfast sausage patties until browned and fully cooked through, according to the package instructions. Turn the heat off and place a slice of cheddar cheese on top of each patty. Let the residual heat melt the cheese, 3-5 minutes. Remove the patties from the pan and set aside.
In a small bowl, whisk together the egg whites, salt, and black pepper.
In the same skillet used to cook the breakfast sausage patties, sauté the spinach over medium-low heat until wilted, about 45 seconds. Remove the spinach from the pan.
Add 1 teaspoon of olive oil to the pan. Pour in ⅓ cup of the egg whites and tilt the pan to coat the bottom evenly. Cook until the top is set, 2 minutes. Add a quarter of the sautéed spinach to the center of the egg whites and fold the edges of the egg whites inward over the spinach to create a square shape. Repeat with the remaining egg whites, adding another teaspoon of olive oil to the pan for each batch.
To assemble, place a sausage patty on a pancake, then place an egg white and spinach packet and another pancake on top. Repeat to make 3 more stackers.
Serve warm.
Enjoy!

Nutrition Facts : Calories 602 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 2 grams, Protein 26 grams, Sugar 14 grams

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

The Fluffiest Vegan Pancakes Recipe by Tasty image

Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Provided by Merle O'Neal

Categories Breakfast

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

Steps:

In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden.
Serve warm with maple syrup.
Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

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