Breakfast Stacks

Breakfast Stacks combine all of your morning favorites into one bite! Gluten free pancakes, egg, bacon and cheese is what you see here, but you can mix it up anyway you'd like.

5 from 2 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: stacks

Calories: 544kcal

Ingredients

For the pancakes:

1 ½ cups Bob's Red Mill 1 to 1 gluten free flour blend - Cup4Cup was used in these pics, Bob's Red Mill 1 to 1 is preferred
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoon sugar
1 ½ cups buttermilk - sub dairy free milk + 1 teaspoon vinegar if needed
2 eggs
6 tablespoon melted butter - sub canola oil if needed

For stacking:

6 slices bacon - cut in half
6 eggs
6 slices cheese of choice
maple syrup for serving

Instructions

Begin with the pancake batter:

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Set aside
Melt butter in the microwave for 30-60 seconds. Set aside. Combine the buttermilk and egg, stirring to mix well.
Add flour mixture to the buttermilk mixture and stir to combine. Mix in the melted butter. Set aside until bacon is cooked through.

To cook:

Cook the bacon in a large skillet or griddle until crisp. Remove and let drain on paper towels. With a ladle or large spoon, carefully remove and save some of the bacon drippings in a heat safe bowl.
Using the same griddle or pan you cooked the bacon on (with some of the bacon grease remaining), heat it to medium-high.
Using a ¼ cup measuring cup or a large scoop, pour batter on to a hot griddle or pan. You can use well greased 3.5” mason jar rings to keep the pancakes evenly sized if you wish, or just wing it;-) Let brown on one side, then flip to brown the other side. Carefully remove the ring using tongs, after the pancake has cooked on both sides. Continue until all batter is used.
You can keep pancakes & bacon warm in a 200 degree oven until ready to stack.
Cook your eggs as desired using the same well-greased mason jar rings, or not.

Assemble:

Stack beginning with one pancake, an egg, cheese, bacon and top with another pancake. Drizzle with maple syrup and eat with a fork and knife or pick it up and eat it like a sandwich. Enjoy!

Nutrition

Nutrition Facts

Breakfast Stacks

Amount per Serving

Calories

544

% Daily Value*

Fat

Saturated Fat

113

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

297

Sodium

1083

Potassium

231

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1054

Calcium

403

Iron

* Percent Daily Values are based on a 2000 calorie diet.