Paleo Bacon Pancakes are a wheat-free, dairy-free pancake option. Because people who can’t eat wheat or dairy shouldn’t be denied the luxury of bacon pancakes! This recipe is from Fitnessinanevolutionarydirection.com. Yes, it’s a mouthful, but so are these pancakes. A mouthful of delicious, bacon pancakes… Sorry, we got distracted there!
Tony is the author of this paleo blog, and his bacon philosophy bacon is that “bacon is an ingredient that should be treated with respect rather than wanton disregard.” We agree! Respect the bacon. Tony is the host of the Paleo Magazine Radio podcast, author of “Paleo Grilling: A Modern Caveman’s Guide to Cooking with Fire”, and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. So if you’re on the paleo diet, can’t eat either dairy or wheat, or are having brunch and will have guests who can’t eat dairy or wheat, these pancakes are the perfect solution!
In a frying pan, cook the diced bacon just shy of crispy, you want the texture to be tender not tough! Reserve the bacon fat and wipe the pan clean.
In a bowl, cream together the coconut oil and maple sugar. Whisk in the eggs, vanilla, and almond milk. In a separate bowl, combine almond flour, plantain flour, cinnamon, and baking powder. Add the wet ingredients to the dry, and mix until thoroughly combined. Add the reserved bacon and mix.
Heat the frying pan to just below medium. Add a small amount of the reserved bacon fat before ladling in a portion of the batter. The batter will be somewhat loose, so shoot for a pancake that\'s about 4 inches across (2" diameter). When the bubbles appear in the middle of the pancake, it's time to flip. It might take you a couple failed attempts to get the timing right, but around the third pancake you should have it down.
Keep working one pancake at a time, adding a little bacon fat between each pancake, until you have a fat stack ready to be topped with more bacon and a drizzle of maple syrup.