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DietaryKetoHigh-FiberHigh-ProteinUnder 45 MinutesStove TopBrunchBreakfast

Griddle Stackers

Say hello to Griddle Stackers, the ultimate breakfast sandwich that'll make your mornings a whole lot better! With fluffy pancakes as buns, crispy bacon, and a perfectly cooked egg, this scrumptious creation is a game-changer for breakfast lovers.

Birch Benders brand logo
Presented by
Birch Benders
93% would make again
Griddle Stackers

Ingredients

for 4 sandwiches

  • 2 cups Birch Benders Keto Pancake & Waffle Mix (250 g)
  • 1 cup water (240 mL)
  • ½ stick unsalted butter
  • 4 breakfast sausage patties
  • 4 slices cheddar cheese
  • 1 ⅓ cups egg white (320 mL), divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil, divided
  • 2 ½ cups fresh spinach (100 g)

Nutrition Info

  • Calories 602
  • Fat 26g
  • Carbs 62g
  • Fiber 2g
  • Sugar 14g
  • Protein 26g

Estimated values based on one serving size.

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Preparation

  1. In a medium bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together the egg whites, salt, and black pepper.
  5. 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.
  6. 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.
  7. 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.
  8. Serve warm.
  9. Enjoy!

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Griddle Stackers