Bacon Pancakes

Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist and salty with just hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup, or a dollop of sour cream and a hit of hot sauce.

Read more: http://www.marksdailyapple.com/bacon-pancakes/#ixzz30rcLRwpe

INGREDIENTS

6 slices bacon
3 Egg whites
1/4 cup coconut flower
1 tablespoon purified granular gealtin
2 tablespoons Unsalted butter ; melted
2 tablespoons chives ; finely chopped
1/2 cup water

Servings

INSTRUCTIONS

Instructions:

1) Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.

2) Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.

3) In a large bowl mix together the coconut flour, gelatin, butter, chives and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.

4) Re-heat the bacon fat in the frying pan over medium heat. Scoop small amounts (about 2 tablespoons) of batter into the pan, gently smoothing the batter out with a spoon to form small pancakes. Better yet, set a 3-inch biscuit cutter in the frying pan, drop the batter in the middle and then smooth out the batter to form perfectly round cakes.

Cook about 3 minutes on each side. Serve warm.

*Using the entire egg instead of just the whites can be done but it makes a heavier, less fluffy pancake

NOTES

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Bacon Pancakes

6 slices bacon 
3  Egg whites  
1/4 cup coconut flower 
1 tablespoon purified granular gealtin 
2 tablespoons Unsalted butter melted
2 tablespoons chives finely chopped
1/2 cup water

Instructions:

1) Cook the bacon in a frying pan over medium heat. Leave the bacon fat in the pan. Crumble or finely chop the bacon and set aside.

2) Whisk egg whites into soft peaks (an electric mixer works well for this). Set aside.

3) In a large bowl mix together the coconut flour, gelatin, butter, chives and bacon. Add the water and mix well then gently fold in the egg whites until combined. The batter will be thick and lumpy.

Cook about 3 minutes on each side. Serve warm.

*Using the entire egg instead of just the whites can be done but it makes a heavier, less fluffy pancake

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Nutrition

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Serving Size: 1 Serving (247g)
Recipe Makes: 2 Servings

Calories: 582
Calories from Fat: 457 (79%)

Amt Per Serving		% DV

	Total Fat 50.8g	68 %
	Saturated Fat 20.8g	104 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 4.7g
Cholesterol 87.3mg		27 %
Sodium 788.7mg		27 %
Potassium 285mg		7 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 5.1g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 582

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