Bacon Pancakes (Paleo, Keto)

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These four-ingredient Paleo + keto bacon pancakes have me drooling for breakfast! Rich, savory and filling, you might not want to go back to regular pancakes ever again. Bacon pancakes sound too good to be true, but these fluffy, moist and salty pancakes are a savory Paleo + keto breakfast option!

The best part about these bacon pancakes is how filling and savory they are. They are basically bacon and eggs morphed into pancake form so you get the idea. I love the savory, buttery flavor mixed in with the salty and crunchy texture of the bacon. If you use crunchy almond butter, you even get a little more crunchy texture in there!

Since these are more on the savory side, I like to top them with some full-fat Greek or coconut yogurt and chives. The cool, creamy texture of the yogurt really pairs well with the hot and savory flavors of the bacon pancakes. You could also use full-fat sour cream and chives instead of yogurt if you eat dairy. I’ve even added some hot sauce on top for good measure! Of course, if you are looking for a little salty-sweet combo you could always use a touch of maple syrup.

 

Further Food Nutritionist Commentary:

These bacon pancakes make a great breakfast. With 24g of protein per serving, they will keep you feeling full and satiated. Plus, with only 4 simple and keto approved ingredients (eggs, bacon, almond butter, and grass-fed butter) these pancakes are a great option for people on the keto diet.

By Camryn Goldstein
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Bacon Pancakes (Paleo, Keto)

  • Prep Time: N/A
  • Cook Time: 10 minutes
  • Servings: 2

Ingredients

6 pieces bacon, diced
3 eggs
1/4 cup almond butter
2 tablespoon grass-fed butter, melted

Instructions

  1. Heat a skillet over medium heat and add diced bacon. Cook, stirring occasionally until the bacon is getting crispy, about 6-7 minutes. Remove and place on a paper towel lined plate and reserve bacon grease in the pan.
  2. While the bacon is cooking, mix the eggs, almond butter and butter together in a bowl.
  3. When the bacon is finished, add it to the bowl and mix again.
  4. In the same skillet you cooked the bacon in over medium-low heat, add a couple of large spoonfuls of the batter. Cook about 3-4 minutes on each side.
Heat a skillet over medium heat and add diced bacon. Cook, stirring occasionally until the bacon is getting crispy, about 6-7 minutes. Remove and place on a paper towel lined plate and reserve bacon grease in the pan. While the bacon is cooking, mix the eggs, almond butter and butter together in a bowl. When the bacon is finished, add it to the bowl and mix again. In the same skillet you cooked the bacon in over medium-low heat, add a couple of large spoonfuls of the batter. Cook about 3-4 minutes on each side.

Nutrition Information

Per Serving: Calories: 537; Total Fat: 47 g; Saturated Fat: 15 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 3 g; Cholesterol: 332 mg; Sodium: 687 mg; Potassium: 224 mg; Carbohydrate: 8 g; Fiber: 4 g; Sugar: 3 g; Protein: 24 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 18%; Iron: 16%; Calcium: 12%

Add Further Food Collagen to your pancakes for an extra protein boost!

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