The Pancake Breakfast Sandwich

This sandwich takes all your favourite, classic breakfast foods and piles them together to make one delicious and perfect meal. 

Author: Waverly Tracey
For the tofu scramble
  • 1 brick extra-firm tofu
  • 1 large clove of garlic
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt more to taste, if desired
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons nutritional yeast
  • 1/4 cup non-dairy milk
For the pancakes
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking-powder
  • 1/2 teaspoon salt
  • 1/4 cup vegan sugar (brown or white)
  • 1 cup non-dairy milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4-1/2 teaspoon canola oil, optional for cooking
Optional toppings
  • as many vegan bacon strips or bits you want
  • 3-4 slices of vegan cheese (or a couple handfuls of cheese shreds)
  • as much maple syrup or other liquid sweetener as desired
  • vegan butter for serving
To prepare tofu scramble
  1. Add the 2 teaspoons of oil to a large skillet then heat on medium. Mince the garlic then add it to the skillet and crumble the tofu on top. Don't worry about breaking it down perfectly, just get it into chunks and you'll see how it breaks up cooking.

  2. Stir the tofu and garlic every so often. If you are making vegan bacon, cook as the package or other recipe instructs you in a separate skillet. 

  3. After 4 or 5 minutes of cooking the tofu add all the spices along with the non-dairy milk and stir well to incorporate. Let this cook for 4 or 5 more minutes. You can remove from the heat or reduce it to low and leave it until the pancakes are ready.

To prepare the pancakes
  1. Heat a large nonstick griddle or large nonstick frying pan on medium. If you don't have nonstick cookware you can add 1/4 t 1/2 teaspoon canola oil. 

  2. In a large bowl add the flour, baking powder and salt and stir together. Next add in the non-dairy milk and vanilla and stir just until incprporated. Please do not overmix.

  3. Just before adding the pancake batter to the pan reduce heat to medium low then scoop about 1/4 cup of batter onto the pan per pancake. It will make 6-8 pancakes. Fit as many as you can but leave a decent amount of space between them. Cook the first side for about 3 minutes then flip, then cook the second side for around 2 minutes then remove from heat. This time is a guideline, you want to watch for bubble forming on the up side and for the edges to be lifting slightly.

  4. The pan will get hotter so the second batch will require less cooking time. Scoop out the same amount of batter only this time cook the first side for around a minute to minute and a half, then flip and cook the second side for forty-five seconds to a minute and remove from heat. 

To assemble
  1. Start with a pancake, then scoop a few tablespoons (as much as you can fit) on top, add a slice of cheese, then add a few strips or bits of bacon and top with another pancakes. Butter the top pancake it you wish to and drizzle some maple syrup all over. Repeat until ingredients are used. Serve!

Recipe Notes

-I know there are several steps so feel free to cut corners. I like to make these sandwiches when I already have most of the ingredients leftover. If you've got some tofu scramble in the fridge to use, then only the pancakes really need to be made.

-You can also use frozen waffles instead of pancakes to save time.