As big fans of the whole sweet 'n salty combo, we HAD to make over this tempting breakfast treat from Mickey D's. Get ready to FLIP over Hungry G's Sausage, Egg 'n Cheese ChickGriddle! Ingredients:
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown
2 1/2 tbsp. sugar-free pancake syrup
1 1/2 tbsp. whole-wheat flour
1/4 tsp. baking powder
1 Morningstar Farms veggie sausage patty
(or another low-fat sausage patty with about 80 calories)
1 slice fat-free American cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original
Optional: additional sugar-free pancake syrup, for dippingDirections:
To make the pancake batter, place butter in a microwave-safe bowl and nuke for 10 seconds, or until melted. Add syrup, flour, and baking powder, and mix thoroughly.
Bring a skillet sprayed with nonstick spray to medium heat. Add batter to form two small pancakes. Cook for 3 - 4 minutes per side, flipping carefully, until golden brown. Then plate and set aside.
Cook sausage patty according to package instructions, either in the microwave or in a skillet sprayed with nonstick spray. Top one pancake with the cheese slice, followed by the sausage patty. Set aside.
Re-spray the skillet and return to medium heat. Pour in egg substitute and allow it to spread out evenly -- do not scramble. Once mostly cooked through, flip and allow it to finish cooking. Gently fold it in half once, and then in half again. Place over the cheese-topped sausage patty, and finish it all off with the remaining pancake. If you like, dunk your ChickGriddle in some syrup. Yum time!
MAKES 1 SERVING