The McGriddle. One of the most illustrious breakfast sandwiches on the planet. How do they get those pancake buns to take like syrup without the stickiness? Until Ronald McDonald coughs up his secrets, we will never know. And until then, here’s a vegan version of this super weird sandwich.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can try and manipulate the outcome of the McDonald’s monopoly game.

The Vegan McGriddle. Now with 100% less sausage!

THE VEGAN MCGRIDDLE

prep time: 10 minutes
cook time: 10 minutes

Pairs well with orange juice and a hash brown patty.

This recipe requires you to make some tiny little pancakes, cook up those beyond sausage patties and some Just Egg. This yields one sandwich but feel free to make six of them. Obviously you can make it a sausage mcgriddle or a bacon-sausage mcgriddle, for this recipe I went with sausage, egg & cheese.

To start, you’re going to make your pancake batter.

What you’ll need:

all purpose flour
baking powder
oat milk
salt
sugar
maple syrup
canola oil
apple cider vinegar
vanilla extract

Not pictured: maple syrup, canola and vinegar.

Add half a cup of flour to a mixing bowl. Add half a tablespoon of baking powder. Add a tablespoon of sugar. Add a pinch of salt. Now you have a bowl of dry ingredients for your batter.

Now add a teeny tiny bit of vanilla to the dry mixture. Add a teaspoon of maple syrup and one tablespoon of canola oil to your mixture. Now add 3/4 cup of oat milk and mix everything up. Once everything is smooth and batter-like, add a splash of apple cider vinegar. Mix it up one more time and let it set.

Throw a little bit of canola oil into a nonstick pan over medium heat. I used canola because the taste is more subtle than olive oil. Add a small amount of batter into the pan, think like a silver dollar pancake. Cook for about two minutes on each side. Keep a close eye on them though, watch for browning - you want them to be a little crisp on each side because they are literally going to be sandwich buns.

Once your pancakes are ready, take some maple butter and spread it on one side of each of the pancakes. This isn’t like the pinnacle of maple technology but letting the maple butter dry out a little bit on each pancake will give you that “maple taste without an absurd stickiness” that you are looking for.

Next, you’re going to cook the breakfast patties and the egg substitute.

What you’ll need:

beyond breakfast patties
olive oil (or canola oil, this one doesn’t matter)
just egg
salt
pepper
black salt (kala namak)
vegan cheese slices

Wipe out your pan of all pancake residue if necessary. Add a little bit of oil and throw a breakfast patty in there. Cook for 2-3 minutes on each side on medium heat. Once it’s cooked, set aside.

These things are small, so again - feel free to make six of them.

Now the patty/patties may have left behind a little bit of grease. So add a splash of Just Egg into the pan. Add a pinch of salt, pepper and black salt.

In the fashion of cooking an omelette, flip the egg over itself and then once more. Cook on both sides. The shape will end up oblong but you can cut it into a square afterwards. Once the egg is finished cooking, remove it from the pan and do just that.

Next, we will go back to those little pancake things. The maple butter should have dried up a little bit by now. It’s not going to be perfectly un-sticky but it will do. On one of the pancakes, add a slice of vegan cheese. Now take your small pancake with vegan cheese on it, and throw it in the microwave for ten seconds. Just enough to melt the cheese a little bit. Add the sausage and then the egg. Throw another pancake on top. Add more maple butter if you want, the world is yours.

Now eat your damn sandwich. And then eat five more if you want.