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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.
Course Breakfast
Cuisine American
Ingredient Keyword Carla's Gluten Free Almond Flour Blend, Mama's Gluten Free Almond Flour Blend
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

  1. Liberally oil the inside of six English muffin rings or the rings only from six 4-inch springform pans; set aside.
  2. Combine the milk and vinegar; set aside to thicken for 10 minutes or longer.
  3. In a bowl, whisk together the dry ingredients: almond flour blend, sugar, baking soda, baking powder, guar gum,
  4. Add the eggs and vanilla to the milk-vinegar mixture and whisk until combined. Set aside for 15 minutes.

  5. 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.

  6. 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.)
  7. 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