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

 

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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.

 

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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