Vegan McGriddle

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Time to add another veganized fast food recreation to the list: the McGriddle! Another fast food thing I have never had but I think I did a pretty good job replicating. This is made with fluffy buttermilk pancakes infused with maple syrup, chickpea flour “egg”, lentil and oat “sausage” patty and a slice of vegan cheese.

RECIPE VIDEO

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The chickpea flour “egg” is gluten, soy and nut free. The lentil and oat “sausage” patty is gluten, soy and nut free (just swap the soy sauce for tamari). The pancakes do contain gluten but you can just swap the flour or use your favorite gluten free pancake recipe. So the best part about this recipe aside from no animals having to be harmed it is actually pretty healthy!

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Now of course if you don’t feel like making everything from scratch you can use some Just Egg and a vegan breakfast sausage. You can also use vegan bacon instead of sausage. Either way there are plenty of options on how to veganize this.

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To make these pancakes you will need a ring mold. You can either buy one or make a foil one (which is what I did). It is really easy to make from foil. This will help the pancakes to be fluffier and helps with infusing them. If you look at some McGriddle recipes online they go through the process of making the maple syrup into a hard candy. I am too lazy to do that so just adding some maple syrup in there worked fine. If you want to go through that process be my guest.

INGREDIENTS

Lentil and Oat “Sausage” Patty (makes 4 patties)
1/3 cup dry lentils [75g]
2 cups water [480ml]
3/4 cup oats [70g]
1 tbsp low sodium soy sauce or tamari [15g]
1/8 tsp oregano
1/8 tsp parsley
1/8 tsp cumin
1/4 tsp seasoning salt
1/4 tsp dried thyme
1/8 tsp dried rosemary
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp salt
*optional

Chickpea Flour “Egg” (makes 2 “eggs”)
1/2 cup chickpea flour [60g]
1 cup water
1 tbsp nutritional yeast [5g]
1/4 tsp turmeric
1/4 tsp black pepper

Buttermilk Pancakes (makes 4 pancakes)
3/4 cup all purpose flour [90g]
1 tbsp organic sugar [12g]
1 1/2 tsp baking powder [7g]
1 cup non-dairy milk [240ml]
1 tbsp apple cider vinegar
Pinch of salt
2 tbsp maple syrup [30g]

Spray oil
2 slices vegan cheese (American or Cheddar)

METHOD

  1. Preheat oven to 400F [200C].
  2. Add the lentils and water into a pot. Bring to a boil and cook until all the water is absorbed.
  3. Add the oats into a blender and blend almost until they reach oat flour. Let it have a little bit of texture to provide texture to the patty.
  4. Once the lentils are cooked and all the water is gone add them into a bowl. Mash them up until mostly broken down but leaving a bit of texture.
  5. Then add the oats, soy sauce and seasonings. Mix well to incorporate.
  6. Using a 1/3 cup measuring cup scoop in the patty mixture and shape into a patty.
  7. Place on a baking sheet lined with parchment paper. You will get 4 patties from this. Make them a bit on the thinner side and shape them into a nice circle.
  8. Bake for 18 minutes flipping halfway through.
  9. While they bake prepare the pancakes. Add the apple cider vinegar into the non-dairy milk and set aside for a few minutes to curdle.
  10. In a bowl add the flour, sugar, salt and baking powder. Use a whisk to mix everything and break down any big clumps.
  11. Add in the buttermilk and whisk until smooth. I like to add the batter into a measuring cup for easy pouring. You should have 2 cups of batter, which will help for making even pancakes later on.
  12. To make the pancakes spray the ring mold (homemade or storebought) with a lot of oil. YOU DO NOT WANT THE PANCAKES TO STICK.
  13. Add it to a pan on medium low heat and spray the pan inside. Then add in about 1/4 cup of pancake batter. Let this cook until bubbles are forming on the top and it looks slightly dry.
  14. Then drizzle in a bit of the maple syrup. Let it cook for another minute.
  15. Then add another 1/4 cup of the batter. Let this cook for another 3-5 minutes until the top looks somewhat dry. You can add a top to help it cook quicker. You will also see the batter starting to cook and pull away from the sides of the mold.
  16. Carefully remove the mold (it will be hot) and flip the pancake. Cook for another 3-5 minutes until it looks cooked and fluffy.
  17. Repeat with remaining batter and you should have 4 pancakes.
  18. In a bowl add all the ingredients for the chickpea flour “egg” and whisk until smooth. This will be thinner.
  19. In a non-stick pan spray a bit of cooking spray and add 1/2 of the batter.
  20. Cook on a low heat until it looks dry on the top and then flip. Cook for another 5 minutes after flipping.
  21. To make a folded “egg” appearance fold the sides up into a smaller rectangle. You can watch how I did it in the video.
  22. Optional: you can cook the “sausage” patty in the pan for a few minutes in 1 tsp of oil to add some extra fat and richness to it.
  23. To assemble the sandwich add a pancake and then a slice of vegan cheese. Let that melt for a few minutes.
  24. Then add the “sausage” patty, folded “egg” and other pancake. Enjoy!

Makes 2 vegan McGriddles
*you will have 2 sausage patties leftover
PDF PRINTABLE MCGRIDDLE

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*There may be Amazon Affiliate links by using an affiliate link I receive a small commission at no expense to you which helps to support this blog.

 

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