This twist on traditional pancakes transforms the classic breakfast recipe into a two-in-one breakfast that’s great to grab and go while eating. This is how practical these pancakes with bacon are, as well as delicious because of the pleasant taste on the palate of the salty contained in the sweet. The use of pancakes made from coconut flour with a slice of crispy cooked bacon in the middle, are an easy way to make your breakfast practical and original that will delight both adults and children alike.

Bacon pancake recipe for breakfast

Servings: 4 pieces

  • 4 strips of bacon (best quality if you can make it health first)
  • 1/4 cup coconut flour
  • 2 large eggs
  • 2 tablespoons coconut oil, melted
  • 2/3 cup unsweetened coconut or almond milk
  • 1/4 teaspoon baking soda
  • Pinch of sea salt
  • Butter or ghee for organic cooking
  • Pure maple syrup to serve or any syrup or honey of your choice


Coconut flour can be difficult to use and requires more moisture than other flours due to its dense and absorbent nature. The combination of this flour with coconut oil and coconut milk helps create a thick, smooth batter – perfect for making pancakes and topping salty bacon strips.

  1. Begin by cooking the bacon until crisp and set aside. Cut off the ends of the bacon after cooking to fit the shape of the pancake. Make sure to save the ends for eating – you can crumble and sprinkle on top of your pancakes last, use them in another recipe, or eat them while cooking.
  2. Next, make the dough by whisking together the eggs, coconut milk, and coconut oil until very well combined. Add in the coconut flour, sea salt, and baking soda. The mixture should be slightly thick, but still slide a spoon or whisk.
  3. Heat a large griddle over medium / low heat and melt the butter or ghee on the surface. Use a ⅓-cup measuring spoon to grill the mixture in the form of strips, leaving enough space between them.
  4. Place a strip of bacon on each pancake and press gently to make it stick. Cover each one with another strip of batter over each slice of bacon to finish forming the complete pancake.

Note: The trick to cooking these pancakes with bacon is slow. Because they are denser than a standard pancake, they need to cook longer so they don’t fall apart when flipped. Heat that is too high will burn the bottom before the pancakes have cooked enough inside to be flipped; 4-5 minutes on each side does the trick.

Once the pancakes, pancakes or pancakes as they are called on some sides, are golden in color on the top and bottom, they are ready to serve with pure maple syrup or any syrup or honey that you like.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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