Griddle Stackers

In a medium bowl, whisk together the Birch Benders Keto Pancake & Waffle Mix and water until smooth.

In a small nonstick skillet, melt ½ tablespoon of butter over medium heat. Pour ¼ cup of the pancake batter into the pan and cook until golden brown and fully cooked through, about 2 minutes per side. The pancakes should be 3–3½ inches wide. Remove from the pan and repeat with the remaining batter, adding more butter each time, until you have 8 pancakes total.

In a medium skillet over medium heat, cook the breakfast sausage patties until browned and fully cooked through, according to the package instructions. Turn the heat off and place a slice of cheddar cheese on top of each patty. Let the residual heat melt the cheese, 3–5 minutes. Remove the patties from the pan and set aside.

In a small bowl, whisk together the egg whites, salt, and black pepper.

In the same skillet used to cook the breakfast sausage patties, sauté the spinach over medium-low heat until wilted, about 45 seconds. Remove the spinach from the pan.

Add 1 teaspoon of olive oil to the pan. Pour in ⅓ cup of the egg whites and tilt the pan to coat the bottom evenly. Cook until the top is set, 2 minutes. Add a quarter of the sautéed spinach to the center of the egg whites and fold the edges of the egg whites inward over the spinach to create a square shape. Repeat with the remaining egg whites, adding another teaspoon of olive oil to the pan for each batch.

To assemble, place a sausage patty on a pancake, then place an egg white and spinach packet and another pancake on top. Repeat to make 3 more stackers.

Serve warm.

Enjoy!