YOUR SOLIN GENERATED RECIPE
Fluffy Maple-Kissed Whole Wheat Pancake Breakfast Sandwich with Scrambled Egg and Lean Turkey Sausage
Enjoy a hearty and satisfying breakfast sandwich featuring tender, fluffy whole wheat pancakes kissed with a hint of real maple syrup, layered with creamy scrambled egg and savory lean turkey sausage. This balanced dish delights the palate with a mix of sweet and savory flavors while keeping your macros in check.
INGREDIENTS
40g Whole Wheat Flour
1 large Egg
2 Lean Turkey Sausage Patties (approx. 113g total)
1 tbsp Maple Syrup
0.5 tsp Baking Powder
0.25 cup Unsweetened Almond Milk
Pinch of Salt
Pinch of Pepper
PREPARATION
In a small bowl, whisk together whole wheat flour, baking powder, unsweetened almond milk, and a pinch of salt until just combined. Let the batter rest for 5 minutes.
While the batter is resting, prepare the scrambled egg: crack the egg into a bowl, season with a pinch of salt and pepper, and whisk until well blended.
Heat a non-stick skillet over medium-low heat. Pour a small amount of the pancake batter (about 1/2 of the mixture) to form a pancake. Cook for 2-3 minutes on one side until bubbles form on top, then flip and cook for another 2 minutes. Repeat to make a second pancake.
In another non-stick pan over medium heat, scramble the egg until softly set, stirring gently. Remove from heat once cooked to your preference.
Meanwhile, lightly warm the lean turkey sausage patties in the skillet or microwave until heated through.
Assemble the sandwich by layering one pancake on a plate, then add the scrambled egg, followed by the turkey sausage patties. Drizzle the top pancake with maple syrup and place it on top to complete the sandwich.
Serve immediately and enjoy your balanced, protein-packed breakfast sandwich.