MyForest Foods & The Yummy Vegan Upside-down MyBacon Pancake
Oct 11
Written By MyForest Foods
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:
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6 oz. (1 package) MyBacon
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1 1/2 C Flour
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2 Tbsp Baking Powder
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2 Tbsp Cane Sugar
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1/4 tsp Salt
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1 1/2 C Plant-based Milk
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1 1/2 Tbsp Apple Cider Vinegar
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1 tsp Vanilla
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2 Tbsp Brown Sugar
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2 Tbsp Vegan Butter
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1 Tbsp Maple Syrup
WHAT TO DO:
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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.
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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.
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In a small bowl, mix together the apple cider vinegar, plant-based milk, and vanilla. Set aside for 5-7 minutes.
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In a large bowl, add the flour, cane sugar, salt and baking powder. Mix well.
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Combine the wet and dry ingredients and mix gently until there are no dry flour spots. Be careful not to over mix.
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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.
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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!
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