Bacon and pancakes are a breakfast staple. But, why not combine the two? These bacon strip pancakes are exactly that! Bacon strips inside whole wheat pancakes!
Total Time
30min
4.0
2 Ratings
Author: The Skinny Fork
Servings:
8
Ingredients
•
8
slices
Smoked Hickory Bacon
•
2
cups
White Whole Wheat Flour
•
2
Tbsp
Natural Sweetener
•
2
tsp
Baking Powder
•
1
tsp
Baking Soda
•
1
tsp
Simply Organic Cinnamon, Ground
•
2
Farmhouse Eggs® Large Brown Eggs
, separated
•
1
Farmhouse Eggs® Large Brown Egg
•
2
cups
Low-Fat Buttermilk
or Milk or 2 cups of Milk mixed with 2 tablespoons of White Vinegar
•
2
tsp
Vanilla Extract
•
to taste
Maple Syrup
or Syrup of choice for dipping
(optional)
Cooking Instructions
1.
Cook up the Smoked Hickory Bacon (8 slices) via the method of choice; microwave, stove, or even baked in the oven.
2.
Separate the yolks and whites from the Farmhouse Eggs® Large Brown Eggs (2).
3.
Mix together White Whole Wheat Flour (2 cups), Natural Sweetener (2 Tbsp), Baking Powder (2 tsp), Baking Soda (1 tsp), and Simply Organic Cinnamon, Ground (1 tsp).
4.
In another bowl, mix together egg whites, whole Farmhouse Eggs® Large Brown Egg (1), Low-Fat Buttermilk (2 cups), and Vanilla Extract (2 tsp).
5.
Add the wet ingredients to the dry and mix just until there are no more lumps of flour left in the batter.
6.
Set a large skillet over a medium heat and lightly coat it with non-stick cooking spray.
7.
When the pan is warmed up, working in twos if you can, scoop not quite 1/4 cup of the batter out in a long 'strip' like shape, followed by another.
8.
Place a strip of the cooked bacon into each strip of batter, pressing the bacon in slightly. Top each with almost another 1/4 cup of the batter to cover the bacon.
9.
Allow each to cook until browned on the underside, then carefully flip using a spatula and grace. Continue to cook until the second side is browned and is cooked through.
10.
Once done, remove to a warmed plate.
11.
Repeat with remaining batter. Top with Maple Syrup (to taste). Serve and enjoy!
Author's Notes
Want to make these ahead of time? Store them in an airtight container in the fridge for 3-5 days. Reheat via the microwave for a quick and easy breakfast!
You could also pre-cook the Wright Brand Bacon and make the pancake batter the night before and store it separately in the fridge to cook up quickly the next morning.
Nutrition Per Serving
CALORIES
259
FAT
11.2 g
PROTEIN
14.3 g
CARBS
26.9 g
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