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.
2-1/4teaspoonsgluten free baking powderRumford's or Featherweight for corn-free
1/4cupgluten free bacon bitsHormel Real Bacon Bits
Instructions
Liberally oil the inside of six English muffin rings or the rings only from six 4-inch springform pans; set aside.
Combine the milk and vinegar; set aside to thicken for 10 minutes or longer.
In a bowl, whisk together the dry ingredients: almond flour blend, sugar, baking soda, baking powder, guar gum,
Add the eggs and vanilla to the milk-vinegar mixture and whisk until combined. Set aside for 15 minutes.
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.)
Transfer to plates stacked in twos or threes. Top with a pat of butter and gluten free syrup of choice.