Prepare whole wheat pancake mix according to package directions. Fold in cheese. Cook 8 pancakes according to package directions, using about 1/4 cup batter for each pancake.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Turn your pancakes into a delicious breakfast sandwich with this recipe using whole wheat pancake mix. Layer fried eggs, bacon, and crunchy peanut butter between pancakes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee whole wheat pancake and waffle mix | ||
| ½ c. Hy-Vee shredded extra-sharp Cheddar cheese | ||
| 4 Hy-Vee large eggs | ||
| 2 tbsp. Hy-Vee unsalted butter, melted and divided | ||
| 8 slice(s) Hy-Vee double-smoked bacon, crisp-cooked | ||
| 4 tbsp. Hy-Vee crunchy peanut butter, divided |
Things To Grab
- Medium bowl
- Spatula
- Skillet
Directions
In same skillet, cook 4 eggs in 1/2 tablespoons melted butter until whites are set and yolks thicken slightly. Place fried egg and 2 slices cooked bacon on 1 pancake. Spread 1 tablespoon crunchy peanut butter on another pancake and place on top. Repeat with remaining pancakes to make 4 sandwiches.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 235mg
- Sodium: 1060mg
- Total Carbohydrates: 33g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 6%