Step 1

Prepare pancake batter.

Step 2

Heat 1-2 tbsp vegan butter in a large pan over medium-high heat (or griddle if you have one).

Step 3

Make 8 pancakes by adding ¼ cup of the batter per pancake onto the pan, I can make 4 at once. Cook them for about 1½ minutes on each side, or until the bubbles stop opening and closing, and the bottom is golden brown. Flip.

Step 4

As the second side is cooking, add roughly 2 tbsp of the shredded cheese, and a few slices of vegan meat of choice to the cooked side of 2 pancakes, and spread 1-2 tsp jam on the other 2 pancakes.

Step 5

place the jam spread pancake on top of the cheese & meat-topped pancake and place onto a plate.

Step 6

Repeat with all pancake batter.

Step 7

Serve warm, dusted with powdered sugar and garnished with some jam.