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–+ servings

Gluten-Free McGriddle Copycat (High-Protein)

Gentle Tummy
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Ingredients
  

Protein Pancakes:

Turkey Sausage Patties:

  • 1 pound ground turkey
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon sage
  • 1 teaspoon salt
  • 1/8 teaspoon maple extract
  • dash pepper

Folded Eggs:

  • 6 eggs
  • 1 teaspoon butter
  • 1 teaspoon salt

McGriddles:

  • 6 slices cheddar cheese
  • 1/2 cup whipped cream cheese

Instructions
 

  • Add 1/2 cup Greek yogurt, 2 tablespoons maple syrup, 3 tablespoons light olive oil, 1/3 cup milk, 1 teaspoon vanilla extract, and 2 eggs to a large bowl. Whisk until smooth. Add 1/2 cup oat flour, 1/4 cup gluten-free flour, 1/4 cup vanilla protein powder, 2 teaspoons baking powder, 2 teaspoons psyllium husk, and 1/4 teaspoon salt. Whisk until no lumps remain. Let the batter rest for 10 minutes so the oat flour and psyllium can hydrate. If needed, add milk 1 tablespoon at a time until the batter is pourable.
  • Heat a large skillet over medium-low heat and lightly grease it. Pour 1/4 cup batter for each pancake. Cook for 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook another 1 to 2 minutes until lightly golden. Keeping the heat lower helps them cook through without browning too fast.
  • In a small bowl, mix 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon rosemary, 1 teaspoon sage, 1 teaspoon salt, and a dash of pepper. Add 1 pound ground turkey to a larger bowl, then pour in 1 tablespoon Worcestershire sauce and 1/8 teaspoon maple extract. Gently fold everything together until just combined. Divide into 6 portions and press each between parchment paper to about 1/4-inch thick.
  • Heat the same skillet over medium-high heat with a light coating of olive oil. Use the parchment paper to flip each patty into the pan. Place a heat-safe dish on top and cook for 30 to 60 seconds until browned. Flip, cover again, and cook another 30 to 60 seconds until cooked through.
  • Whisk 1 egg with 2 pinches salt and a dash of pepper. Heat a 10-inch skillet over low to medium heat and add 1 teaspoon butter. Pour in the egg and tilt the pan to spread it evenly. Cover and cook for about 30 seconds, until the top is just set. Gently fold into fourths and remove from the pan. Repeat as needed.
  • Layer one pancake with one turkey patty, one slice of cheese, and one folded egg, then top with another pancake. Serve warm, or wrap individually once cooled for meal prep. These reheat well straight from the freezer.

Video

Notes

Let the batter rest: I’ve tried skipping this step and the pancakes never turn out the same. Giving the batter 10 minutes lets the oat flour and psyllium do their thing so the pancakes hold together.
Keep the heat lower than you think: These cook best over medium-low heat. When I rush and turn the heat up, the outsides brown too fast and the centers stay soft.
Press the patties thin: Thinner patties cook quickly and fit the pancakes better. I always press them between parchment so they’re easy to handle and cook evenly.
Cover the eggs while cooking: Using a lid helps the top of the egg set gently. It makes folding them much easier and keeps them soft instead of overcooked.
Adjust the batter as you go: The batter thickens as it sits. If that happens, I just stir in a splash of milk and keep going.
Did you make this recipe?Please let me know in the comments below how it turned out :)