About a week ago, I thought I was a total genius for coming up with the idea to make a paleo version of the McGriddle Breakfast Sandwich from McDonalds.
I began working on my “genius” experiment today, spending most of my morning developing a pancake bun and sausage recipe, attempting to photograph the finished product, and then devouring it (with some help from my family).
And right as I sat down to write this post, I decided that it would probably be a good idea to google “Paleo McGriddle” — just to make sure it hadn’t been done before.
Turns out it has. Multiple times (with much more success).
But instead of throwing all of my hard work out the window, I decided to go ahead and post the recipe anyway. Becase even though it’s a totally imperfect, messy, less exact version of the McGriddle, I still think it tastes pretty darn good. And I’m hoping you will too!
- 4 pasture-raised eggs
- 1 banana
- 1/3 cup almond milk
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- coconut oil (for cooking)
- 1 pound pasture-raised ground pork
- 3/4 teaspoon salt
- 3/4 teaspoon sage
- 1/4 teaspoon ground pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon coriander
- 1/4 teaspoon marjoram
- 10 strips of pasture-raised bacon
- 5 pasture-raised eggs
- Smash banana and whisk together with eggs and all other wet ingredients.
- Whisk in dry ingredients until well blended.
- Grease pan with coconut oil and place over medium-low heat.
- Using a ladle, pour circles of pancake batter (roughly 3 inches in diameter) onto the pan.
- Sprinkle blueberries over the pancakes and flip when bubbles/holes appear on the surface.
- Mix ground pork with all dry ingredients in medium-sized bowl.
- Shape ground pork into small patties.
- Cook patties on both sides over medium heat on stove until done.
- Pretty self-explanatory. Just be sure to break the yolk and cook the egg all the way through!
Does this look good to you? Or totally weird? Let me know in the comment section!