Bacon and Egg Stuffed Paleo Pancakes

This majesty started with an Instagram shot posted by my brother in law.



This bananas stack of fabulosity was had at SuperChef’s Breakfast and More, a superhero-themed restaurant in Columbus, Ohio. 

To say this photo made me jealous is an understatement. I’ve been inexplicably craving pancakes for weeks (I don’t even *like* pancakes generally – sugar is not really my thing), and then this shot came into my life – pancakes where I can replace the syrup with egg yolk. Why didn’t I think of this sooner? 

In a shower of blessed cosmic benevolence, Lexi’s Clean Kitchen also happened to post a really good looking fluffy paleo pancake recipe around the same time. 

Call this spectacular convergence divine intervention, synchronicity, or something else entirely – I call it a damn good dinner. 

 And let me just say these pancakes aren’t just ‘as good’ as “regular” pancakes — they’re better. My pancake loving hubby inhaled his (his only complaint was that I used only 1 tsp. maple syrup for the drizzle). I had no idea pancakes could be this satisfying.



Gluten-free, paleo 

Bacon and Egg Stuffed Paleo Pancakes 

6 eggs 
4-8 slices bacon 
Grass fed butter 
Drizzle maple syrup or honey 
1 Granny Smith apple, peeled 
1/2 cup almond flour 
1/2 cup tapioca flour 
1 tsp. baking powder 
1/2 tsp. vanilla extract 
Kosher salt & black pepper 

First, make some quick applesauce. If you happen to have unsweetened applesauce on hand, cool, use that – I did not. 

Peel and chop your apple. Place in a bowl with 1 Tbsp. water, cover, and microwave on high 4-7 minutes, or until very tender. 

Remove from the bowl and puree until smooth (I used a stick blender).  Let cool a bit before assembling your pancakes. 

When the apples are coolish, blend 1/4 cup of the applesauce with the almond flour, tapioca flour, 2 eggs, baking powder, vanilla, and a pinch of salt. Whisk to break up any clumps. 

Heat 1-2 Tbsp. butter in a large skillet over medium – medium-high heat. Add batter by big spoonfuls (small pancake size) and let cook 3-4 minutes until the batter bubbles (just like with regular pancakes). Flip. Cook an additional 3-4 minutes. Continue on. My batch made seven 3-4 inch pancakes. 

When the pancakes are done, crisp the bacon and fry the eggs. 

To serve, make stacks: pancake, egg, bacon, pancake, egg, bacon, pancake, bacon & drizzle with maple syrup. 

Serves 2 for dinner

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