Ingredients
1/2lb bacon ends & pieces (we used US Wellness Meats sugar-free pork ends)
1 1/2 C pumpkin puree
1/4 C applesauce
1/4 C almond butter or MaraNatha brand sunflower seed butter (if you’re nut-free)
3 Tbsp maple syrup
6 eggs
1/4 tsp salt
1/4 C + 2 Tbsp coconut flour
Instructions
- Cook up your bacon ends and pieces. If you get one that’s very thick, slice it to be about the same thickness as the others.
We like to use a cast iron skillet over medium heat. This takes us about 7-8 minutes, flipping half way through. Remove from heat and drain your bacon fat into a storage container – whatever you do, DON’T throw away beautiful pastured bacon fat!
- ♥ Let the bacon rest (this will allow it to crisp up) while you gather all of the remaining ingredients, except the coconut flour. Whip them together.
- ♥ Once the wet ingredients are well combined and a bit bubbly, turn the mixer on low and slowly sprinkle in the coconut flour until just combined.
- Finely dice rested bacon.
- Add 2 teaspoons of bacon fat to a pan over medium heat, and spoon a heaping tablespoon of batter into the pan, then ♥ sprinkle with the diced bacon.
- Let cook for a few minutes on each side (3-5 min depending on the type of pan you use and how wet your pancakes are).
- Flip once the pancakes are stiff and brown on one side. If they’re still light brown or a bit floppy, wait another minute or two. This means that the moisture hasn’t yet cooked out of the pumpkin and applesauce.
- ♥ Make sure you reserve about 1/3 of the bacon to sprinkle on top of the served pancakes. We topped it with grade B maple syrup, but that’s not even necessary because they’re so tasty!
source: paleoparents
No comments:
Post a Comment