California BLT Pancake Sandwich

Gluten Free
Dairy Free
Health score
7%
California BLT Pancake Sandwich
30 min.
3
323kcal

Suggestions


Introducing the California BLT Pancake Sandwich, a delightful twist on the classic BLT that will tantalize your taste buds and elevate your brunch game! This innovative recipe combines the savory goodness of crispy bacon, creamy avocado, and fresh vegetables, all nestled between fluffy gluten-free pancakes. Perfect for those with dietary restrictions, this dish is both gluten-free and dairy-free, making it a fantastic option for everyone to enjoy.

In just 30 minutes, you can whip up this scrumptious meal that serves three, making it ideal for a cozy gathering or a quick snack. With only 323 calories per serving, you can indulge without the guilt. The combination of textures—from the crispy bacon to the soft pancakes and crunchy romaine lettuce—creates a satisfying experience in every bite.

Whether you're looking for a unique appetizer, a hearty starter, or a fun snack, the California BLT Pancake Sandwich is versatile enough to fit any occasion. The zesty lemon juice adds a refreshing touch to the avocado, while the seasoned tomato slices bring a burst of flavor that perfectly complements the richness of the mayonnaise. Get ready to impress your friends and family with this creative and delicious dish that redefines what a pancake can be!

Ingredients

  • slices bacon 
  • cup complete seasoning 
  • 0.7 cup water 
  • 0.5 large avocado ripe
  • tablespoons juice of lemon fresh
  • tablespoons mayonnaise 
  • large tomatoes with salt sliced
  • leaves the of 1 cos lettuce cut into 4-inch-long pieces

Equipment

  • bowl
  • oven
  • whisk
  • baking pan
  • aluminum foil

Directions

  1. Heat oven to 400°F. Line sheet pan or shallow baking pan with foil; place wire baking or roasting rack in pan. Arrange bacon slices over rack.
  2. Bake 10 to 15 minutes or until bacon is crisp. Cool.
  3. Meanwhile, in medium bowl, beat pancake mix and water with whisk until smooth. Follow directions on pancake mix box to make 6 (4-inch) round pancakes. Cool.
  4. Thinly slice half avocado; place slices on plate. Coat each slice with lemon juice to prevent browning. Set aside.
  5. To make sandwiches, spread each of 3 pancakes with desired amount of mayonnaise. Divide avocado slices among pancakes. Break bacon slices in half; place over avocado. Top with seasoned tomato slices and lettuce.
  6. Spread remaining 3 pancakes with mayonnaise; place mayonnaise side down over lettuce to make sandwiches.

Nutrition Facts

Calories323kcal
Protein7.96%
Fat82.36%
Carbs9.68%

Properties

Glycemic Index
42.67
Glycemic Load
0.91
Inflammation Score
-10
Nutrition Score
16.481304329375%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.49mg
Hesperetin
1.45mg
Naringenin
0.55mg
Luteolin
0.02mg
Kaempferol
0.06mg
Myricetin
0.08mg
Quercetin
1.42mg

Nutrients percent of daily need

Calories:322.75kcal
16.14%
Fat:30.23g
46.52%
Saturated Fat:7.27g
45.41%
Carbohydrates:7.99g
2.66%
Net Carbohydrates:4.01g
1.46%
Sugar:2.7g
3%
Cholesterol:30.08mg
10.03%
Sodium:7441.11mg
323.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.57g
13.15%
Vitamin A:4642.2IU
92.84%
Vitamin K:82.48µg
78.55%
Folate:102.4µg
25.6%
Vitamin C:17.4mg
21.09%
Fiber:3.98g
15.93%
Potassium:507.22mg
14.49%
Vitamin B6:0.27mg
13.62%
Vitamin B3:2.57mg
12.87%
Vitamin B1:0.18mg
12.23%
Selenium:8.02µg
11.46%
Vitamin E:1.71mg
11.42%
Phosphorus:102.52mg
10.25%
Manganese:0.2mg
9.76%
Vitamin B5:0.83mg
8.26%
Copper:0.15mg
7.5%
Magnesium:28.59mg
7.15%
Vitamin B2:0.12mg
7.07%
Zinc:0.89mg
5.93%
Iron:0.99mg
5.49%
Vitamin B12:0.2µg
3.34%
Calcium:30.62mg
3.06%
Vitamin D:0.17µg
1.16%