Go Back
loaded pancakes
Print

Loaded Pancakes - A MF'er in da Kitchen LIVE!

Chef Trips, aka A MF'er in da Kitchen, makes Loaded Pancakes with bacon, sausage, hashbrowns & shredded cheese from scratch with healthier alternative ingreidents.

Ingredients

  • 1 cup Whole wheat flour
  • 2 tsp Sugar substistute with stevia
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1 cup Buttermilk substistute with a mixture of 1 cup of milk of choice + 2 tbsp of white vinegar (mix and let sit for 30 minutes)
  • 1 Egg
  • 2 tbsp melted Butter
  • 1 tbsp butter for greasing the griddle
  • 2 tsp of oil for greasing the griddle
  • 1 tbsp of Cinnamon
  • 1 tbsp of Vanilla
  • 4 slices of cooked Bacon
  • 4 cooked breakfast Sausages
  • 1 cup of cooked hashbrowns
  • 1/2 cup of shredded Cheese

Instructions

  • Cook and set aside the bacon, sausage and hashbrowns.
  • In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt.
  • In another bowl, whisk to combine the buttermilk, egg, vanilla and melted butter.
  • Whisk the wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
  • Fold in the bacon, sausage, hashbrowns & cheese.
  • Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
  • Add small scoops of pancake batter (the batter will be thick) and use a ladle to gently smooth the scoop into a flatter circle.
  • Cook for a few minutes, then lower the heat to medium, allowing the middle to cook through without the bottom burning, until you see little bubbles on the surface in the center.
  • Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.
  • Serve with butter, pure maple syrup, or sliced fruit.
  • Enjoy!

Video