BLT Pancake Stacks
During World War II, when meat was being rationed, housewives were always on the lookout for new and creative ways to make their meals “go further.” Shepherd’s pie and other recipes that combined a whole meal into a single dish became a great way to do that. These creative combos led to some of America’s most famous (or, perhaps, infamous) dishes, like cheeseburger pie and taco casserole. This next recipe was inspired by both my desire to eat sandwiches for breakfast and the ingenuity behind some of those thrifty meals.
Ingredients for BLT Pancake Stacks recipe
Pancakes
- 1½ cups vegan Bisquick mix
- 1 cup soy milk
- 1 teaspoon ground flaxseed
- Olive oil cooking spray
BLT
- 4 to 6 slices tempeh bacon (we recommend Lightlife Smart Bacon)
- ½ avocado, peeled and sliced
- 1 large tomato, sliced
- 1 cup arugula
- Vegan mayonnaise (we recommend Vegenaise or Just Mayo; optional)
How to make BLT Pancake Stacks ?
Make the pancakes: In a large bowl, combine the Bisquick, soy milk, and flaxseed and blend together with an electric handheld mixer until smooth.
Spray a cast-iron skillet with a heavy coating of olive oil cooking spray and set it over medium heat. Once the skillet is hot, use a ladle to pour ¼ cup of the batter into the skillet. Cook the pancake until the edges are light brown and slightly crispy, then flip and cook the other side until light brown. Transfer to a plate while you make the remaining pancakes.
Repeat until you have used all the pancake batter.
Assemble the BLT: Spray the same skillet with another coating of olive oil cooking spray and return to the stovetop over medium heat. Cook the tempeh bacon until crispy, then transfer to a plate. Using a spatula, break the tempeh bacon into bite-size pieces.
For each BLT, place one pancake on a plate, top with a few pieces of the tempeh bacon, slices of avocado and tomato, and some arugula, and finally top with a second pancake. If you like vegan mayo, you might want to spread a little on the top pancake before closing the sandwich.
