Did you ever grow up eating McGriddles? Those things....are amazing. I may be paleo, but I'm not inhuman...I'm perfectly ok with outward recognition of a McGriddle's glory. Driving by a McDonalds the other day and smelling the intoxicating scent of their disgustingly greasy and canola oil-ridden breakfast menu made my head spin with a combination of want and nausea. I was saddened just a little bit...not because I don't LOVE all the good food I get to eat on the paleo template...but because I am no longer ignorant of the junk McDonalds puts in things like the beloved McGriddle. It stinks knowing what I used to put in my body as "fuel". I might as well have put my mouth around a gasoline pump and gotten the same "nutrition." But boy do they taste uh-mazing.
So in light of my tendency to "remember" things I used to love (and would consequently make me a bit of a chubster), I decided to try my hand in making a paleo McGriddle. It couldn't be that hard, right? I mean...I've already somewhat mastered the trade of paleo pancake making...and from there on out, it's just sausage and eggs. Easy paleo peasy! So here I present you with an easy, nutrient-dense, guilt-free version of the McGriddle, with no compromise of flavor or satisfaction. Enjoy!
For the pancakes
- 1 ripe banana
- 2 eggs
- 1/4 cup almond flour
- 1 tsp vanilla extract
- Pinch of salt
- Coconut oil to fry
For the center
- 1/2 lb. ground breakfast sausage
- 4 eggs
- Olive oil to fry
- In a mixing bowl, mash the banana and whisk in the egg and remaining ingredients.
- Heat up 1/2 tbsp of coconut oil in a small or medium skillet on low-medium heat. The trick to the perfect pancake here is to go low and slow.
- Pour a dollop of batter into the center of the skillet (about 2-3 tbsp worth) and let expand into a small pancake. Let cook on one side (again, on low/medium heat) for about 2 minutes. Flip and let cook another minute or two, or until pancake is cooked through, and remove to a plate. If you like a "crispier" pancake, let cook for another 30 seconds to a minute on each side.
- Repeat steps 2 and 3 until you've used up all the batter (should make 8 small pancakes). Set your pancakes aside and prepare the center fillings.
- Heat a tsp of olive oil in a medium skillet over medium/high heat. Form 4 flat, round patties out of the ground breakfast sausage and place in the skillet to cook through. Cook for 3-4 minutes per side and remove when the sausage patties are no longer pink inside.
- In the same skillet, add another tsp or two of olive oil and crack in your eggs to fry up until you reach your desired runniness. I like mine runny, so I let them fry for about 3 minutes, or until the egg whites have set and the yolks are still jiggly.
- Now assemble your McGriddles. Lay a fried egg on top of one pancake, and then lay a sausage patty on top of the egg. Place a second pancake on top of the sausage patty so you have a little pancake breakfast sandwich. DEVOUR.
- Optional: drizzle some Grade B maple syrup on top for true McGriddle effect.