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Bacon Pancakes

Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist, and salty with just a hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup [1], or a dollop of sour cream and a hit of hot sauce.

Primal and paleo pancakes are a far cry from diner-style pancakes made from all-purpose flour and browned in butter on a hot griddle. But, our bacon pancakes provide a grain-free salty, smoky breakfast treat with a chewy, sturdy texture. These aren’t bacon slices cocooned by airy, fluffy pancakes that get drowned in syrup the minute they hit the serving plate, rendering the once-crisp centerpiece soggy and flabby when it touches the tongue.

We fry our bacon pancakes in the rendered bacon grease to drive home the point that bacon remains the star of this show. Drizzle on a touch of raw honey or pure maple syrup if you desire a salty-sweet pairing. We prefer a dollop of full-fat sour cream and a spattering of freshly snipped chives for a tender, subtle springtime flavor as an accent.

Why Add Gelatin to Primal/Paleo Pancakes?

Peruse the list of ingredients for these Primal pancakes and you’ll see the usual suspects (coconut flour [2], eggs [3], butter [4]) mixed with bacon and chives. But this recipe also has something completely new: gelatin [5].

Why add gelatin to pancakes? Gelatin provides structure and binds the other ingredients together in a pliable way that adds a chewy, moist texture to the pancakes. Anecdotally, gelatin can benefit bone, joint, and skin health and improve sleep quality.

If you’ve ever made paleo or Primal pancakes with almond or coconut flour, an egg, and maybe a little whey protein powder [6] or collagen peptides [7], you probably ended up with dry, crumbly pancakes. If you don’t drown your plate in maple syrup or whipped cream, your grain-free pancakes can disintegrate into rubbery and parched nut meal.

This recipe shows how easy it is to work unflavored gelatin into your diet. Add granular gelatin to other types of Primal pancakes [8] and baked goods, soups and stews, meatloaf, smoothies, whatever. (Ideally, dissolve the gelatin in a little water or other liquid when adding it to a recipe).

What Goes Into Making Bacon Pancakes?

To make our grain-free, Primal, and paleo bacon pancakes, we use two “secret” ingredients: gelatin (we already told you that one) and egg whites. We whip egg whites to add fluffy, cloud-like airiness to what might otherwise be supremely dense pancakes thanks to nut flour, bacon crumbles, and rendered bacon fat.

Here are our best tips for making bacon pancakes:

Reader tip: If you don’t have unflavored gelatin on hand and need to make these bacon pancakes on a Sunday morning, one helpful MDA reader suggested substituting potato starch for the gelatin. We haven’t tested this to ensure it works the same way as the gelatin, but it can’t hurt to try in a pinch!

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Bacon Pancakes


  • Author: Mark's Daily Apple [10]
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings (6 small pancakes) 1x
  • Diet: Gluten Free

Description

Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist, and salty with just a hint of sweetness, you can serve bacon pancakes with a drizzle of maple syrup [1] or a dollop of sour cream and a hit of hot sauce.

Primal and paleo pancakes are a far cry from diner-style pancakes made from all-purpose flour and browned in butter on a hot griddle. But, our bacon pancakes provide a grain-free salty, smoky breakfast treat with a chewy, sturdy texture. These aren’t bacon slices cocooned by airy, fluffy pancakes that get drowned in syrup the minute they hit the serving plate, rendering the once-crisp centerpiece soggy and flabby when it touches the tongue. 


Ingredients

Scale

6 slices of bacon

3 egg whites

1/4 cup coconut flour (30g)

1 tablespoon purified granular gelatin (like this [11]) (15 ml)

2 tablespoons unsalted butter, melted (30 ml)

2 tablespoons finely chopped chives (30 ml)

1/2 cup water (120 ml)

Optional: 1/2 cup full-fat sour cream for topping


Instructions

Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.

Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.

In a large bowl mix together the coconut flour, gelatin, butter, chives, and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.

Re-heat the bacon fat in the frying pan over medium heat. Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes. Better yet, set a 3-inch biscuit cutter in the frying pan, drop the batter in the middle and then smooth out the batter to form perfectly round cakes.

Cook about 3 minutes on each side. Serve warm.

*Using the entire egg instead of just the whites can be done but it makes a heavier, less fluffy pancake.

 

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2
  • Calories: 405
  • Sugar: 4 grams
  • Sodium: 575 mg
  • Fat: 33 grams
  • Saturated Fat: 18 grams
  • Unsaturated Fat: 7 grams
  • Trans Fat: 1 gram
  • Carbohydrates: 11 grams
  • Fiber: 5 grams
  • Protein: 18 grams
  • Cholesterol: 11 grams

Keywords: bacon pancakes, Primal bacon pancakes, paleo pancakes, breakfast recipe

 

Nutrition info (per serving):
Calories: 478
Carbs: 12 grams
Fat: 39 grams
Protein: 21 grams

What Goes with Pancakes and Bacon?

Bacon pancakes, a dollop of rich sour cream, a garden-fresh sprinkle of chives—what more could you want for breakfast? Here are some ways to enhance the bacon pancakes:

All that smoky, salty, savory flavor may make you thirsty. Here are some sips to pair with the bacon pancakes: