Breakfast Pigs-n-Blanket


Every Saturday is Pancake day in our house.  This Saturday my husband got creative and stuffed the pancakes with  bacon.   My daughters were delighted!

Breakfast Pigs-n-Blanket
pancake recipe adapted from Where’s Mom Now That I Need Her by Betty Rae Frandsen

2 eggs
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!



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