Bacon and egg pancakes

    Bacon and egg pancakes

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    About this recipe: These are made with coconut flour and have added banana so they are ideal for any one following a low sugar, gluten free or paleo diet.

    Serves: 2 

    • 3 slices bacon
    • 2 eggs
    • 1 banana, chopped
    • 1 teaspoon vanilla extract
    • 2 tablespoons coconut flour
    • 1 pinch bicarbonate of soda
    • 1 pinch (gluten free) baking powder
    • 1 pinch salt

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the bacon in a large non-stick pan and cook over medium-high heat, turning occasionally, until evenly cooked and crisp, about 10 minutes. Drain the bacon on kitchen paper and pour the bacon grease into a glass bowl. Chop the bacon into small pieces.
    2. Beat eggs and banana in a bowl with an electric mixer until foamy and smooth. Beat 1 1/2 tablespoons of the reserved bacon grease, bacon pieces and vanilla extract into the egg mixture. Whisk coconut flour, bicarbonate of soda, baking powder and salt into egg mixture until pancake batter is just combined. Let pancake batter rest for 2 minutes.
    3. Heat a pan or flat griddle over medium-high heat and lightly grease with bacon fat. Drop batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.
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