MINI PANCAKE GARDEIN® PLANT-BASED CHICKEN SLIDERS
Yield Portion Size
25 ea | |
1/3 cup |
Earth Balance® Original Buttery Spread
|
50 ea | |
1/2 cup |
Bourbon maple syrup
|
1/8 tsp |
Ground nutmeg
|
1/4 tsp |
Ground cinnamon
|
1/4 tsp |
Salt
|
1/2 cup |
Powdered sugar
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 76 mg | 8% |
Carbohydrate | 81 g | 27% |
Cholesterol | 0 mg | 0% |
Total Fat | 20 g | 31% |
Iron | 2 mg | 12% |
Potassium | 234 mg | 0% |
Calories | 570 kcal | 28% |
Sodium | 1107 mg | 46% |
Protein | 17 g | 33% |
Polyunsaturated Fat | 3 g | 13% |
Saturated Fat | 4 g | 19% |
Sugars | 39 g | 4% |
Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Pre-heat fryer to 350°F. Pre-heat oven to 350°F
-
Step 2
Combine the maple syrup, nutmeg, cinnamon, and kosher salt in a small saucepan. Bring to a simmer over low heat for 3 to 4 minutes, reduce slightly.
-
Step 3
Place Earth Balance®, in a small stainless-steel bowl. Once the syrup is done, pour in the butter and whisk vigorously. Set aside.
-
Step 4
Fry the chick’n nuggets about 4 minutes until golden brown and internal temperature is 165°F.
-
Step 5
Place the mini pancakes in one even laying on a parchment lined sheet pan. Cook for 5 minutes until completely warm.
-
Step 6
Transfer the fried chick’n nuggets to a stainless-steel bowl and toss with the maple butter until evenly coated.
-
Step 7
Place each glazed chick’n nugget on top of a mini pancake. Top with a second mini pancake and dust with powdered sugar.
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