Every Saturday is Pancake day in our house. This Saturday my husband got creative and stuffed the pancakes with bacon. My daughters were delighted!
pancake recipe adapted from Where’s Mom Now That I Need Her by Betty Rae Frandsen
1/2 c rice milk – you can also use any milk
2 Tbsp grapeseed or canola oil
1/2 Tbsp vanilla extract
3/4 cup gluten-free flour
2 tsp baking powder
1/2 tsp salt – omit if using an all-purpose gluten-free blend that has it in it already
1/2 tsp sugar
1/4 tsp cinnamon or a 1/4 tsp nutmeg (optional)
1 lb Farmer John’s Thick Sliced Bacon- we cooked up 6 slices and cut them in half, but you can do the whole lot if you want 🙂
In a medium skillet, or on a microwave safe plate, cook bacon and let cool.
In a medium bowl whisk together eggs, milk, oil and vanilla until fully incorporated. Set aside.
In a medium bowl combine flour, baking powder, salt, sugar and cinnamon and/or nutmeg. Stir to combine.
Add the wet ingredients to the dry and stir until smooth.
On a warm skillet, or a large warm pan, place a small dollop of batter and place the bacon on top of it. Then add a Tablespoon of batter over the top of the bacon, to “hide” it. Wait until the edges of the pancake start to bubble and flip over. Wait a few minutes, remove, rub with butter and serve.
Makes 8-10 pancakes (with 6 slices of bacon)
Store in a zip lock bag in the freezer and pop them into your toaster for a quick breakfast!