Bacon and Maple Syrup Pancakes

This recipe was made at the same time as the sweet buttermilk pancakes I posted earlier. I was cooking brunch and wanted something different. I have several pancake recipes, but I remembered that I had some buttermilk left from a curry I made, and thought to myself “humm, buttermilk pancakes, I like it, lets make it keto). And so I did, and made two versions, being this one the savory version.

They came out really yummy, and I could not be happier with it. Paired with the bacon and maple syrup, they were just what I needed to give a special touch to my brunch.


			
									
					
					
																	
																				
								
																		
																
																
																		
								
								
								
							
				
							
												
							
											
												
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								Bacon and maple syrup pancake
																						
														
														
								
									
																												
										by: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
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									Fluffy and crispy at the same time, totally delicious, the whole family will love this and it will be easier to "convert" them to the low carb living								
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:10 mins																
														
															
									
										Cook Time:10 mins																
														
															
									
										Serves:3
																
														
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										2 small eggs																									
																
									
										2 tbsp buttermilk																									
																
									
										4 tbsp almond flour																									
																
									
										1 tbsp melted butter or olive oil																									
																
									
										1/2 tsp gluten free baking powder																									
																
									
										1/2 tsp salt																									
																
									
										3 slices of streaky bacon																									
																
									
										3 tbsp lakanto maple syrup (or home made maple syrup)																									
																
									
										1/2 tbsp butter																									
																
										
						

						
									
	
							Method		
							For the pancake batter

 	Beat the eggs until light and fluffy
 	Add the liquid ingredients and whisk
 	Add the flour and salt and whisk well
 	Fold in the baking powder
 	Oil a small pan (I use a one egg size pan)
 	Heat the pan, and add a third of the batter
 	Let it cook until bubbles appear on the surface, the edge is dry and you can flip the pancake
 	Flip the pancake and cook on the other side until golden in color
 	Put on a wire rack to cool (keeps it crispy)
 	Repeat the process with the other 2/3 of the batter

For the topping

 	Cut the bacon into small pieces
 	Dry fry in a pan and strain (keep the bacon fat for cooking)
 	In a small frying pan add the butter and syrup and stir until well mixed and sticky
 	Add the bacon and mix
 	Pour over the pancake and

Be very very happy

2 comments

John Koen
June 22, 2019 at 11:18 pm

Sounds delicious, I have to try these this week! I especially love your bacon-maple syrup, as I haven’t really made that before!

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Laurie Farris
June 23, 2019 at 6:51 pm

Made these today! Substituted buttermilk with raw cream and lemon juice… and next time I won’t use as much salt. Costco brand pink salt I am finding to be much saltier that sea salt. Other than that… these were FANTASTIC! Even my highly functional, son on the spectrum loves them!! Woo HOO! More ways to get him to eat KETO!

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Bacon and Maple Syrup Pancakes