Prepare whole wheat pancake mix according to package directions. Fold in cheese. Cook 8 pancakes according to package directions, using about 1/4 cup batter for each pancake.
Turn your pancakes into a delicious breakfast sandwich with this recipe using whole wheat pancake mix. Layer fried eggs, bacon, and crunchy peanut butter between pancakes.
Servings and Ingredients
|1 c. Hy-Vee whole wheat pancake and waffle mix|
|½ c. Hy-Vee shredded extra-sharp Cheddar cheese|
|4 Hy-Vee large eggs|
|2 tbsp. Hy-Vee unsalted butter, melted and divided|
|8 slice(s) Hy-Vee double-smoked bacon, crisp-cooked|
|4 tbsp. Hy-Vee crunchy peanut butter, divided|
Things To Grab
- Medium bowl
In same skillet, cook 4 eggs in 1/2 tablespoons melted butter until whites are set and yolks thicken slightly. Place fried egg and 2 slices cooked bacon on 1 pancake. Spread 1 tablespoon crunchy peanut butter on another pancake and place on top. Repeat with remaining pancakes to make 4 sandwiches.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 235mg
- Sodium: 1060mg
- Total Carbohydrates: 33g
- Protein: 22g