Protein Pancake McGriddle Sandwiches
Skip the drive-thru and make these high-protein McGriddle sandwiches at home! Made with fluffy protein pancakes, sausage, egg, and melty cheddar, these freezer-friendly breakfast sandwiches are perfect for busy mornings.
Ingredients
Pancake Rounds
- 4 eggs
- 1 cup cottage cheese
- ½ cup applesauce
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- 1 scoop protein powder
- ¾ cup gluten-free 1:1 flour or all-purpose flour
- 2 tsp baking powder
For the Sandwiches:
- 6 oz cooked breakfast sausage 1 oz each
- 6 large eggs cracked over sausage, yolks poked and seasoned
- 3 slices medium cheddar cheese halved (½ slice per sandwich)
- Salt + pepper to taste
- Parchment paper for wrapping
Let's Make It
- Make the pancake rounds: Blend all pancake ingredients in a blender or food processor until smooth. Pour into silicone molds and bake/air fry until fluffy (makes 12 rounds).
- Bake sausage + egg layers: Place 1 oz cooked sausage into each silicone mold. Crack an egg over each, poke yolk, season, and bake until set.
- Assemble: Layer one pancake, sausage-egg, ½ slice cheddar, and another pancake. Repeat until you have 6 sandwiches.
- Wrap & store: Wrap each sandwich in parchment paper. Store in the fridge up to 4 days, or freeze up to 2 months.
- Reheat: Microwave 1–2 minutes (from fridge) or 3–4 minutes (from frozen, unwrap halfway through).