What’s better than bacon in your pancakes? Almond flour! Using my new Gluten Free Almond Flour Blend gives these pancakes a boost in flavor and more protein! These delightful rounds are also tender and fluffy. I’m serving them for Father’s Day. How will you use this recipe?
Do I Have to Use Rings?
No. You do not have to use English muffin rings or the rings from mini springform pans. You may simply scoop the thick batter into the skillet and flatten a little.
Link You’ll Need:
Gluten Free Almond Flour Blend
Gluten Free Bacon Pancakes
When you're craving that combination of sweet and salty, make these gluten free bacon pancakes. The almond flour, extra vanilla, and fluffy texture set these apart from other pancakes.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 4-inch pancakes
Ingredients
- 1-1/4 cups + 1 tablespoon nonfat milk (or dairy free substitute)
- 2-1/2 tablespoon apple cider vinegar
- 1/4 cup melted butter, cooled (or neutral-flavored oil)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups Gluten Free Almond Flour Blend (or Mama's Almond Flour Blend)
- 6 tablespoons granulated sugar
- 1-1/2 teaspoons scant* baking soda
- 1-3/4 teaspoons guar gum (or approx. 1-1/4 teaspoons xanthan gum)
- 2-1/4 teaspoons gluten free baking powder Rumford's or Featherweight for corn-free
- 1/4 cup gluten free bacon bits Hormel Real Bacon Bits
Instructions
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Liberally oil the inside of six English muffin rings or the rings only from six 4-inch springform pans; set aside.
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Combine the milk and vinegar; set aside to thicken for 10 minutes or longer.
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In a bowl, whisk together the dry ingredients: almond flour blend, sugar, baking soda, baking powder, guar gum,
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Add the eggs and vanilla to the milk-vinegar mixture and whisk until combined. Set aside for 15 minutes.
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Pour the wet mixture into the dry mixture and stir to combine until all of
the dry ingredients are moist. Then, stir in the bacon bits. -
Preheat a large, nonstick, electric skillet or two or more large nonstick skillets over medium (350ºF) heat. Add just enough oil to coat the bottom of the pan. Add the rings and distribute about 1/3 cup of batter into each ring, spreading to fill the entire bottom of the ring. Lower heat to medium-low (250ºF). Cover and fry for about 7 minutes or until the tops have a matte finish (no longer shiny). Loosen the ring using a butter knife and remove. Turn the pancakes over and cook an additional 3 minutes or until they spring back when lightly touched.)
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Transfer to plates stacked in twos or threes. Top with a pat of butter and gluten free syrup of choice.
Tips
*Scant = a little less than
Update. I make this recipe every couple of months and freeze them. I omit the bacon and add extra coconut milk to thin the batter a bit. They turn out a little thicker than regular pancakes. Any time I want a few I just take 2 from the freezer and microwave them for less than a minute. YUM
Wow, I made these for my husband and myself for Father’s Day brunch and they were fantastic!
However, the step for combining the wet and dry ingredients is missing from the recipe. Also, the step for adding the bacon bits is missing.
(I figured these steps out )
I will make these hardy pancakes again!
Theresa,
I’m so glad that your husband enjoys these pancakes.
Yes. They are definitely hardy due to their size as well as the use of almond flour. Two per person is sufficient. I only had one.
I’m sorry about missing the mixing step and adding the bacon bits. The recipe is now updated with the addition of this step. Thank you so much for taking the time to let me know. I wish everyone would follow your example.
Thanks,
Carla