Bacon Pancakes
User Reviews
5
Bacon Pancakes
Description
Bacon Pancakes start with crisped, chopped bacon for savory flavor. The batter mixes whole-wheat flour, baking powder, coconut sugar, and salt with wet ingredients such as almond milk, melted coconut oil, and vanilla. Egg whites are beaten to stiff peaks separately and folded in gently to maintain airiness, producing light pancakes despite the hearty whole-wheat base.
Cooking on a greased griddle yields golden pancakes with crisp edges and tender interiors scattered with bacon. Serving with pure maple syrup and fresh berries brings a balance between savory and sweet elements.
The technique of folding in egg whites carefully is crucial to keep the pancakes fluffy. Baking the bacon first and chopping it allows distribution throughout the pancakes without excess grease. Keeping cooked pancakes warm in the oven allows for serving multiple pancakes at once.
Ingredients
- 1 pound Bacon thinly sliced
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- ¼ cup coconut sugar
- ½ teaspoon salt sea salt
- 4 egg whites and yolks separated, large
- 2 cups almond milk unsweetened
- 6 tablespoons coconut oil melted
- 1 teaspoon vanilla extract pure
- cooking spray or a dab of coconut oil
- pure maple syrup for serving
- fresh berries for serving
Instructions
- Preheat your oven to 200°F. Set up a wire rack on a baking sheet to keep pancakes warm until you're ready to eat.
- Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain and cool, then chop into small pieces.
- In a large bowl, whisk together the whole-wheat flour, baking powder, coconut sugar, and sea salt.
- Beat the egg whites in a separate bowl until stiff peaks form, using a hand mixer or a stand mixer (this is the key to light and airy pancakes).
- In another bowl, whisk the egg yolks, almond milk, melted coconut oil and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Gently fold in the beaten egg whites in two batches. Be careful not to deflate the egg whites.
- Heat a griddle or nonstick pan over medium heat and lightly coat with cooking spray or a dab of coconut oil.
- For each pancake, ladle about ¼ cup of batter onto the griddle. Sprinkle the top with the chopped bacon. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
- Keep the cooked pancakes on the wire rack in the oven until you're done cooking all of them.
- Serve the pancakes warm with a drizzle of pure maple syrup and a side of fresh berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 65mg | 22% |
| Sodium | 1123mg | 47% |
| Potassium | 193mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 97IU | 2% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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