Bacon and Cheddar Pancakes

Pancake11_zpsb4458c0fSleeping in on Saturday mornings is something our household looks forward to all week! But, the only problem is that I ALWAYS wake up starving. I’m not sure why, but I’ve been like that since I was a kid. With that in mind, waking up, stumbling to the kitchen while I’m still halfway in my dream of miles and miles of cake… the last thing I want to do is get up and make breakfast from scratch. I will reheat a piece of pizza or an enchilada if it means avoiding a cold bowl of cereal for my morning meal! (I know, it’s a bad vice.)

In my constant struggle to keep myself gratified, while healthy, this all-inclusive pancake recipe came to life. I know what you are thinking: “How is Bacon Healthy?” Well, I truly believe that just about everything is healthy, IN MODERATION. A little bit of everything is more than OK. It’s what makes life worth living, and staying thin & healthy possible.

I make these once every couple of weeks, then freeze them in a large batch. I pull out 2 at a time, (or 4 when the hubby is home), and pop them in the microwave. Bam! Breakfast is served!

The best way to re-heat these is to wrap them in a single layer in a paper towel, and pop them into a tortilla warmer. No, seriously.

Bacon and Cheddar Pancakes

(Full Recipe without photos at bottom of page)

Ingredients:
4 slices Thick cut bacon, OR 8 oz Turkey or Chicken Breakfast Sausage
1 1/2 cups- Hodgson Mills Whole Wheat Buttermilk Pancake Mix* (See my note at the bottom)
1 1/4 cups Fat Free Milk
1- egg
1/2 cup- shredded 2% Sharp Cheddar Cheese
2 Tb-Chia Seeds (optional)

Method:

1.  Heat a medium non-stick pan over medium high heat. Remove Sausage Meat from casing and add to pan. Use a spatula to break into small bite-size pieces.

(If using bacon, lay bacon in pan BEFORE heating it. Once bacon is laid out, put pan over medium high heat. Cook bacon until crispy. Remove from pan and lay between 2 paper towels to remove excess grease. Discard Bacon grease into a cup, and let it cool to room temp. Then use a paper towel to wipe it into the garbage. NEVER pour grease down the drain.) Once meat is fully cooked, cool to room temp. (If using bacon, break into bite size pieces when they are cooled.)

2.  In a medium bowl, add pancake mix. (If using Chia seeds, whisk in now.) Make a well in the center and pour in milk. Bacon Cheddar Pancakes 2 3.Bacon Cheddar Pancakes 3  Into the empty measuring cup, break the egg. Use a whisk to break up the egg. Pour over the milk. Whisk gently just until combined. DO NOT OVER MIX or you’ll end up with tough, dense, cement pancakes. Pancake 12

4.  Pour the cooked sausage and cheddar cheese over wet mixture. Using a spatula, fold into the wet mixture. Again, DO NOT OVER mix.

5.  Using a large Ice Cream Scooper, scoop mix onto a pre-heated Pancake 9pan over medium or medium low heat, and cook just as you would plain pancakes. I use a non-stick Crepe Pan. I find it has much more even heat, and also eliminates the need for calorie adding butter or non-stick spray. Pancake 10

Serve with Sugar Free maple syrup & enjoy!

To Freeze for later: What I do is let them cool completely on a wire rack, then stack them in a gallon freezer bag and freeze them. Then, in the mornings, I pull out two and put them in the microwave or toaster oven for a quick, healthy, all-in-one breakfast.

*Hodgsen Whole Wheat Buttermilk Pancake Mix- OMG, I LOVE THIS STUFF! Seriously, this mix is not only healthy, full of fiber and nutrients, but also TASTY. Its worlds apart from other mainstream brands which create rubbery, plastic-like pancakes.

This creates flapjacks that are fluffy, while hearty. It also has a neutral flavor which works perfectly for savory fillings like bacon and cheese. I buy it at Whole Foods, but some mainstream grocery stores carry it with their “organic” or “Healthy eating” sections. This is also listed under “My Favorite Pantry Staples.”

Bacon and Cheddar Pancakes- Full Recipe without photos

 
Ingredients:
4 slices Thick cut bacon, OR 8 oz Turkey or Chicken Breakfast Sausage
1 1/2 cups- Hodgsen Mills Whole Wheat Buttermilk Pancake Mix* (See my note at the bottom)
1 1/4 cups Fat Free Milk
1- egg
1/2 cup- shredded 2% Sharp Cheddar Cheese
2 Tbs Chia Seeds (optional)

Method:

1.  Heat a medium non-stick pan over medium high heat. Remove Sausage Meat from casing and add to pan. Use a spatula to break into small bite-size pieces.

(If using bacon, lay bacon in pan BEFORE heating it. Once bacon is laid out, put pan over medium high heat. Cook bacon until crispy. Remove from pan and lay between 2 paper towels to remove excess grease. Discard Bacon grease into a cup, and let it cool to room temp. Then use a paper towel to wipe it into the garbage. NEVER pour grease down the drain.) Once meat is fully cooked, cool to room temp. (If using bacon, break into bite size pieces when they are cooled.)

2.  In a medium bowl, add pancake mix. (If using Chia seeds, whisk in now.) Make a well in the center and pour in milk.

3.  Into the empty measuring cup, break the egg. Use a whisk to break up the egg. Pour over the milk. Whisk gently just until combined. DO NOT OVER MIX or you’ll end up with tough, dense, cement pancakes.

4.  Pour the cooked sausage and cheddar cheese over wet mixture. Using a spatula, fold into the wet mixture. Again, DO NOT OVER mix.

5.  Using a large Ice Cream Scooper, scoop mix onto a pre-heated pan over medium or medium low heat, and cook just as you would plain pancakes. I use a non-stick Crepe Pan. I find it has much more even heat, and also eliminates the need for calorie adding butter or non-stick spray.

Serve with Sugar Free maple syrup & enjoy!

To Freeze for later: What I do is let them cool completely on a wire rack, then stack them in a gallon freezer bag and freeze them. Then, in the mornings, I pull out two and put them in the microwave or toaster oven for a quick, healthy, all-in-one breakfast.

*Hodgsen Whole Wheat Buttermilk Pancake Mix- OMG, I LOVE THIS STUFF! Seriously, this mix is not only healthy, full of fiber and nutrients, but also TASTY. Its worlds apart from other mainstream brands which create rubbery, plastic-like pancakes.

This creates flapjacks that are fluffy, while hearty. It also has a neutral flavor which works perfectly for savory fillings like bacon and cheese. I buy it at Whole Foods, but some mainstream grocery stores carry it with their “organic” or “Healthy eating” sections. This is also listed under “My Favorite Pantry Staples.”

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