I'm a little embarrassed to admit that I used to love McDonald's breakfast sandwiches, especially the Egg, Bacon, and Cheese McGriddle. I loved the combination of sweet pancakes with the savory eggs, bacon, and cheese. I won't deny that I would probably still eat them if I could! So I decided to make a gluten and dairy free version at home, and I think it is just as good or almost better! I made a homemade gluten free pancake mix that I will outline below, but feel free to use a gluten free box pancake mix which will save a lot of time. Additionally, I used some dairy free cashew cheese slices that I purchased from Trader Joe's, but you can use whatever dairy free cheese alternative you would like if needed.
In order to make the sandwich a circular shape, I used the top of a few mason jars to keep the pancake batter and eggs in a circular shape while they are cooking because that is what I had on hand. You can also order egg/pancake rings off of Amazon if you prefer. This recipe makes roughly 4 McGriddles.
Ingredients:
Pancakes:
2 tbsp granulated sugar
2 tbsp DF buttery spread or oil of choice
1 egg
1 tsp vanilla extract
1 cup GF flour (I would suggest King Arthur's GF baking flour or Pillsbury GF all purpose flour blend for this recipe)
1 tbsp baking powder
1/4 tsp salt
3/4 cup to 1 cup unsweetened almond milk, depending on how fluffy you like your pancakes
note: to save time, use your favorite gluten free box pancake mix
Sandwich:
4 pieces of bacon
4 large eggs
4 slices DF cheese, cheddar style
4 tbsp pure maple syrup, divided
Directions:
Start by cooking the bacon. You can either bake it in the oven at 400 degrees F for about 15 minutes or fry it in a frying pan. Once it is done, let the excess fat drain off on a paper towel lined plate.
Next, prep the pancake batter whether you are making it from scratch or using a box mix. If you are making them from scratch, add the sugar, DF buttery spread, egg and vanilla extract to a large bowl and whisk together. Add in the GF flour, baking powder, and salt and mix until combined. Finally, mix in the almond milk until the batter is smooth.
Heat a large pan over medium to high heat. Place three large mason jar tops or egg rings on the pan. Spray them and the whole pan with gluten free cooking spray.
Fill two of the rings half way up with pancake batter and the third with one egg. Drizzle each pancake with 1/2 tbsp pure maple syrup.
Once the egg is partially cooked, use a fork to break the yoke into the egg white.
After about 4 minutes or once the pancakes are golden brown on the under side and have taken the circular form, carefully use a fork to remove the mason jar tops or egg rings. Then flip the pancakes over.
For the egg, I found it easier to flip it over with the mason jar top still on and allowing the egg to cook completely. Then I flipped it back over and used a fork to carefully remove the mason jar top, but you can remove it in whatever way works for you.
Once the egg is fully cooked, place a cheese slice on top and cover it for a minute or two to help the cheese begin to melt.
Once the pancakes are cooked through and the cheese is melted on the egg to your liking, remove the pancakes and eggs from the pan. Repeat steps 3 through 8 three more times with the remaining ingredients.
Once you have completed all of the cooking, assemble the McGriddles with one pancake on the bottom, followed by the egg and cheese, a slice of bacon broken in half, and another pancake on top.
Drizzle more maple syrup over your McGriddle and enjoy! Save leftovers in the fridge for 3 to 4 days. They are good both heated up in the microwave or in the oven.
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