Paleo McGriddle

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!

Ingredients

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

Method

  1. In a mixing bowl, mash the banana and whisk in the egg and remaining ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Optional: drizzle some Grade B maple syrup on top for true McGriddle effect.

Servings: 4