Dairy-Free Bacon Egg and Cheese McGriddle
Satisfy your breakfast cravings with this irresistible Dairy-Free Bacon Egg and Cheese McGriddle, a homemade twist on a fast-food favorite that's perfect for those avoiding dairy. Fluffy, maple-kissed pancakes serve as the "buns," sandwiching crispy bacon, a perfectly fried egg, and creamy dairy-free cheese for a delightful balance of sweet and savory flavors. Made with a simple almond milk-based buttermilk substitute, these golden pancakes are infused with a touch of maple flavoring for that iconic McGriddle taste. Ready in just 45 minutes with easy-to-follow instructions, this recipe delivers a wholesome, allergy-friendly breakfast option that's as satisfying as it is indulgent. Whether you're prepping a weekend brunch or a grab-and-go morning treat, this dairy-free delight will become a new breakfast staple! Perfect keywords: dairy-free breakfast, dairy-free McGriddle recipe, bacon egg and cheese, homemade McGriddle, allergy-friendly breakfast sandwich.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
- 4 slices bacon
- 4 eggs
- 4 slices dairy-free cheese slices
- 1 teaspoon maple flavoring
- non-stick cooking spray
Instructions
Start by mixing the almond milk and apple cider vinegar in a small bowl. Let it sit for about 5 minutes to create a dairy-free buttermilk substitute.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the almond milk mixture, maple syrup, vegetable oil, and maple flavoring to the dry ingredients. Stir until just combined.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with non-stick cooking spray.
Pour 1/4 cup of the batter onto the skillet to form a pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown on both sides. Repeat to make 8 pancakes.
While the pancakes cook, fry the bacon in a separate pan until crisp. Once done, remove and drain on paper towels.
In the same pan, remove excess bacon grease, leaving just enough to cook the eggs. Fry the eggs to your liking (sunny side up or over easy recommended).
To assemble the McGriddle, place one pancake as the base, add a slice of bacon, a cooked egg, and a dairy-free cheese slice. Top with another pancake.
Serve immediately and enjoy your dairy-free Bacon Egg and Cheese McGriddle.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 27.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1154 mg | 89% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
