I know what you’re thinking: BACON? PANCAKE? SANDWICHES? All are clichés in the Paleo food world (and let’s not kid ourselves: they’re certainly not health food), but there are reasons why they’re so popular:
Bacon and pancakes are mind-bendingly delicious, and who doesn’t like eating with their hands?
So yes: I’m totally pandering to the masses (and my own taste buds) with this recipe.
But that’s not all: I’m also posting because I NEED YOUR HELP. Our Nom Nom Paleo iPad app is the only Paleo nominee for a prestigious Webby Award (yay!), and voting is closing soon (on April 24, at 11:59 pm PDT). We’re up against the formidable Jamie Oliver app, and we’re neck-and-neck with the celebrity chef. His PR machine has been mobilizing his legions of fans to vote, so to avoid getting creamed, I need to do the same! If you haven’t already cast a ballot, and if you dig what you see on Nom Nom Paleo, please do me a solid: go vote and share this link (http://nom.gy/NNPWebby) with your pals! Thanks in advance, Nomsters!
(Update on 4/28/14: We WON the People’s Voice Award in our category thanks to all your votes! Thank you! Thank you! Thank you!)
Now, where was I? Oh, yeah: Bacon + Pancakes + Sandwich = Paleo Kryptonite.
I don’t post recipes for treats very often, but when I do, I make sure they’re worth singing about.
Here’s what to gather for 4 sandwiches (or 8 mini sandwiches):
- 16 cooked bacon strips
- ¼ cup mashed ripe banana (1 medium banana)
- 4 large eggs
- 6 tablespoons full fat canned coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons of Bob’s Red Mill organic coconut flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- pinch of salt
- ghee or coconut oil (for frying)
- 2 tablespoons maple syrup
Here’s what you do:
Bake two trays of bacon in a 400°F oven for 10-20 minutes depending on the thickness of the porky strips. (Check out my step-by-step instructions and photos for bakin’ bacon here.)
While the bacon is sizzling in the oven…
…mash the banana.
Mash it. Mash it real’ good.
In a medium bowl, whisk together the banana, eggs, coconut milk, apple cider vinegar, and vanilla extract.
In a separate bowl, mix together the coconut flour, cinnamon, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir well. No lumps, please.
Melt a heaping tablespoon of ghee or coconut oil in a large skillet over medium heat. Once the fat is shimmering, ladle three tablespoons of batter using a large disher into the hot pan…
…and pour the batter into a rectangle-shape, approximately the length of your cooked bacon.
As soon as bubbles form on the surface (about 1½ minutes)…
…flip the pancake strip over and cook for an additional 30 seconds or until cooked through.
Transfer the pancake to a cooling rack and repeat with the rest of the batter. You should end up with 8 pancakes in total.
Now: assemble the sandwiches! Lay two strips of crispy bacon on one pancake…
…drizzle on a bit of maple syrup (but don’t drench it—no one like soggy bacon)…
…and top it all off with a second pancake.
McGriddles, eat your heart out!
Simple mod: If you’re hankering for a snack-sized ’wich, just grab one pancake and fold it in half before tucking in the bacon and maple syrup.
Look: it’s a BACON PANCAKE TACO!
And it’s portable and kid-approved, too!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).