The Panwich
Author: Nancy Stanton
Recipe type: Breakfast
Cuisine: American
Serves: 10-12 4" pancakes or around 4 Panwiches
- For the Pancakes
- 1 cup Almond Milk (Regular Milk does work as well)
- 1 Tbsp Apple Cider Vinegar
- 1 cup Almond Flour
- ⅓ cup Tapioca Flour
- 2 Tbsp Coconut Flour
- 2 Tbsp Flaxseed Meal (optional)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 eggs
- 2 Tbsp Oil (melted Coconut Oil, Grape Seed Oil, or melted Butter)
- 1½ Tbsp Maple Syrup
- 2 Tbsp Fresh Lemon Juice
- For Panwich
- Pancakes
- 1-2 lbs Cooked Bacon
- Fried Eggs
- Maple Syrup
- Butter (optional to put on your pancakes)
- For the Pancakes
- Heat a large griddle or skillet over med heat
- Place the Almond Milk in a measuring cup with the Apple Cider Vinegar, set aside for 5 min
- Mix the dry ingredients in a medium sized bowl
- In a large bowl, mix the wet ingredients, including the Almond Milk mixture, whisk together
- Add the dry ingredients to the wet ingredients and whisk until well combined
- Let the mixture sit for 3-5 minutes (this helps the pancakes cook up fluffier)
- Scoop ¼ cup of the pancake mixture and pour onto the hot griddle or pan
- Cook the first side for 2-3 minutes or until golden brown and a little bubbly
- Flip and cook the second side for around 2-3 minutes
- When done, place on a plate and keep in a warm oven, until all the pancakes are made
- Can eat with butter or peanut butter and a drizzle of maple syrup or continue on to make the Panwich
- Panwich Instructions
- Cook the bacon until crispy, set aside
- Make the Pancakes, keep warm in oven until ready to serve
- Fry one or two eggs, to your liking, per Panwich
- Place one pancake on your plate, top with three slices of bacon, add another pancake, your fried egg(s) and than top with one more pancake.
- Drizzle with a little syrup
- Enjoy
Recipe by Dinners Swerved at https://dinnersswerved.com/the-panwich/
3.5.3208