You know that song “Get Ready for This.” by 2 Unlimited. The one that’s like “Ya’ll ready for this? duhh duhh dunn dunn duhh…” Well if you don’t, iTunes the heck out of that song right now. No seriously, that song should be playing in the background while you read this blog post because what I’m about to tell you is crazy awesome…wait for it…I’ve created a recipe for Paleo McGriddles!!! Say whaaat!? Who doesn’t love a McGriddle?! Your choice of savory sausage or crispy bacon resting atop a bed of fluffy egg, cushioned between a warm soft pancake bun then smothered with sweet maple syrup. What’s not to like?! I’ll tell you what! (party pooper)… Modified Food Starch, Sodium Acid Pyrophosphate, Flavor Enhancer, Sodium Phosphate, Sorbic Acid, Hydrogenated Cottonseed and Soybean Oils, Partially Hydrogenated Soybean Oil, Mono and Diglycerides, Sodium Benzoate and Potassium Sorbate, BHA, propyl gallate (Preservatives), Artificial Flavor, Caramel Color, do you want me to keep going? I didn’t think so! I don’t even know what half of that crap is. Do you? It might as well be written in hieroglyphics. But…I know, I know…it tastes SO good! Fret not fellow McGriddle lover, I have a clean eating wholesome Paleo McGriddle recipe for you! Best of all, it’s super easy. Get your taste buds ready for awesome!
2 organic cage-free eggs
3/4 cup of unsweetened vanilla almond milk
2 tablespoons canned coconut milk, full fat (refrigerated overnight)
1 tablespoon coconut nectar (Jimbo’s, Sprouts, Whole Foods, The Vitamin Shoppe)
1 tablespoon pure maple syrup, grade B
1 tablespoon coconut oil (melted)
1 tablespoon carbonated water (makes the pancakes fluffy!)
1 & 1/2 teaspoon vanilla
1 & 3/4 cup sifted blanched almond flour
1 teaspoon of baking powder
1/2 teaspoon sea salt
1/8 teaspoon cinnamon
1. Heat a medium sized pan or skillet on low heat while you prepare the pancake batter.
2. Put the eggs in a food processor or blender and mix. Then add the wet ingredients: almond milk, coconut milk, coconut nectar, maple syrup, coconut oil, carbonated water, vanilla extract and mix again. Now add the remaining dry ingredients: almond flour, baking powder, sea salt, and cinnamon. Mix until combined. The batter will have a liquid consistency a little thinner than traditional pancake batter, don’t fret!
3. Coat the pan with your choice of anti-stick coating or spray, I used coconut oil. Turn the stove up to medium heat and pour the amount of batter into the pan according to your desired pancake size. These babies will have little holes that start to bubble on top when the bottom is ready just like regular pancakes do, so you’ll know when to flip them. Make sure the bottom is completely done, otherwise they might crumble due to their delicate consistency. They are Paleo after all, there is no gluten to “glue” them together. I suggest using an Egg/Pancake Ring which work well to shape and cook your pancakes. Just fill one half-way and let the pancake cook. When it starts to bubble at the top lightly lift the ring, if any batter starts to seep out the bottom, let it cook longer. Then use a spatula to flip it over once it’s ready. After you’re done cooking the pancake buns, set aside and start making your egg patty, sausage and/or bacon.
2 organic cage-free eggs
splash of water
pinch of sea salt
pinch of ground pepper
1. I threw everything in a bowl and beat with a hand mixer to make the eggs super fluffy. Coat the pan with your choice of anti-stick coating or spray, again, I used coconut oil. Turn the stove up to medium heat and cook the egg like you would an omelet, then fold to a size that will fit on your pancake bun. OR use the Egg Ring mentioned above. Duh.
1. For the bacon…please tell me you know how to cook bacon!
1. For the sausage patty I had a hard time finding something non-Jimmy Dean MSG loaded processed crap. I ended up getting Applegate Organic & Natural Pork Breakfast Sausage. One minor problem, they don’t come in patty form. So I threw about 4 links into the food processor, blended until I had a ground sausage consistency and then mixed the ground sausage into some beaten egg batter so it would stick together when I cooked it in the pan. Worked like a freakin’ charm! You can also just cut the bottoms so they lay flat on top of the egg, your choice, but mine had to look pretty for you guys!
Now time to build your Paleo McGriddle! Take one pancake, place your egg patty on it, add the sausage or bacon and then drizzle some maple syrup on the inside of your other piece of the pancake bun, the top, just like you would add ketchup to a burger. If you really want to be naughty you could add a slice of Kerrygold Grass-Fed cheese as well. Eek! You can also use the Coconut Nectar in place of the maple syrup, I found it’s a great substitute and stays in place a little better due to it’s thicker consistency, but of course they are both delicious so it’s your call. Now its time to devour your Paleo McGriddles and laugh at McDonalds and their crappy over-processed food additives that you can’t even pronounce while you sit back not believing how delicious and similar these clean McGriddles taste! Bwahahahahahaha (insert evil laugh here).
McDonald’s – 0 / You – 50,000,000.
In all honesty I was super surprised at how awesome these came out. They taste JUST like McGriddles. Brad was astonished as well. I know he really liked them because between mouthfuls he kept mumbling “Oh my gosh, these are really good. Wow, these are seriously so good. Can you make me another one? I really like these..” And there you have it my little McGriddle loving Paleoites! Oh yeah and
(insert professional commercial sounding voice here) ‘McGriddles’ and “I’m Lovin’ it” are registered trademarks owned and copyrighted by the McDonald’s Corporation yadda yadda. Hey I might make a better one but they still have more money.
What dirty food do you want to see made clean? Guinness? Me too…Damn you St. Patrick’s Day.