CANDIED
BACON PANCAKES
I loved this mainly because I am a huge
fan of combining sweet and savory flavors, and for breakfast, especially. Breakfast is important for many people, but for those who don't have the luxury every morning of making a fancy breakfast, keep this idea for the weekends, when you want something a little more special and different.
8 slices bacon
1/4 cup
powdered erythritol (60 mL)
Pancakes:
4 oz regular cream cheese,
softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein
(30 mL)
1 tbsp certified gluten-free
oat flour (15 mL)
1 tsp baking powder (5 mL)
1 tsp gelatin (5 mL)
1/4 tsp
vanilla extract (1 mL)
Preheat
oven to 350°F (180°C). Line a cookie
sheet with foil.
Place
bacon on foil. Sprinkle bacon with erythritol.
Bake 30 minutes, turning the bacon after 15 minutes. Depending, you may
need to cook your bacon longer. The
bacon will crisp up more as it cools.
Break or cut into little bits.
Keep some aside for garnishing the pancakes.
Pancakes: In food processor, process cream cheese. Add eggs, coconut flour, vanilla whey
protein, oat flour, baking powder, gelatin and vanilla extract; process. Stir in bacon bits. Drop batter in 2 tbsp (30
mL) amounts onto lightly greased, nonstick frying pan (if you have metal
pancake rings, they will keep the pancakes a uniform size and shape) over low
medium heat. Cook until bubbles form and
carefully flip when the topside is a little more set. Make sure the pan is not too hot and reduce
heat when necessary. Serve with
sugar-free pancake syrup and garnish the pancakes with a few bacon bits.
Yield: 10 pancakes
1
pancake
108
calories
8.8
g protein
6.3
g fat
1.7
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php