MyForest Foods & The Yummy Vegan Upside-down MyBacon Pancake
Serves: 3-4
We’ve partnered with The Yummy Vegan to create the ultimate breakfast pancake! They’ve created a delicious, incredibly fluffy golden pancake topped with candied MyBacon.
WHAT YOU’LL NEED:
6 oz. (1 package) MyBacon
1 1/2 C Flour
2 Tbsp Baking Powder
2 Tbsp Cane Sugar
1/4 tsp Salt
1 1/2 C Plant-based Milk
1 1/2 Tbsp Apple Cider Vinegar
1 tsp Vanilla
2 Tbsp Brown Sugar
2 Tbsp Vegan Butter
1 Tbsp Maple Syrup
WHAT TO DO:
Cook MyBacon in a large oven-safe nonstick skillet following package instructions (See here for tips!), about 6 minutes. Let cool, cut into 1” pieces and set aside.
Thoroughly brush the entire skillet, including the sides, with leftover coconut oil from cooking MyBacon. If there is still excess oil in the bottom, use a paper towel to wick some up. Set pan aside.
In a small bowl, mix together the apple cider vinegar, plant-based milk, and vanilla. Set aside for 5-7 minutes.
In a large bowl, add the flour, cane sugar, salt and baking powder. Mix well.
Combine the wet and dry ingredients and mix gently until there are no dry flour spots. Be careful not to over mix.
Add the chopped MyBacon pieces into the skillet along with the brown sugar, maple syrup and plant-based butter. Pour the pancake batter over top and smooth out if necessary. Bake at 350F for 20-22 minutes or until an inserted toothpick comes out clean.
Allow the pancake to cool for 8-10 minutes. If needed, run a knife or spatula around the sides of the pan to loosen. Place a large plate over the top of the skillet, and hold the plate while flipping to release. Cut the pancake into wedges and serve with maple syrup - enjoy!
