5 from 12 votes
Bacon Pancakes
Bacon Pancakes combine crispy cooked bacon pieces folded into a fluffy batter made from whole-wheat flour and beaten egg whites. The batter incorporates almond milk, coconut oil, and coconut sugar for subtle sweetness and moisture. Light and airy due to whipped egg whites, these pancakes offer savory bites of bacon in every mouthful. They can be served with maple syrup and fresh berries to balance flavors.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
10
Calories:
252 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 252
% 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.