This Paleo Bacon Pancake Sandwich is decadent, delicious, and satisfying! They’re made from real food ingredients and are gluten-free and grain-free! (These babies are SWYPO so you can’t eat them if you’re doing a Whole30!)

Bacon Pancake Sandwiches on a wooden cutting board.

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?

Two hands holding a Bacon Pancake Sandwich.

So yes: I’m totally pandering to the masses (and my own taste buds) with this recipe. After all, Bacon + Pancakes + Sandwich = Paleo Kryptonite.

An open-faced Bacon Pancake Sandwich on a wooden cutting board.

I don’t post recipes for treats very often, but when I do, I make sure they’re worth singing about.

Get excited!

Time to make Bacon Pancake Sandwich!

Serves 4

Ingredients

  • 16 bacon strips
  • 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

Method:

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.)

A rimmed baking sheet with eight strips of raw bacon on a stainless steel wire rack.

While the bacon is sizzling in the oven…

A side view of cooked bacon on a stainless steel wire rack.

…mash the banana.

A medium banana is mashed with a fork in a white bowl.

Mash it. Mash it real’ good.

A medium banana is completely mashed with a fork in a white bowl.

In a medium bowl, combine the eggs, coconut milk, apple cider vinegar, and vanilla extract.

Coconut milk is poured into a mixing bowl filled with eggs.

A teaspoon of vinegar is poured into the paleo pancake batter.

Add the mashed banana…

The mashed banana is added to the bowl of paleo pancake batter.

…and whisk well.

A whisk mixes the paleo pancake batter.

In a separate bowl, mix together the coconut flour, cinnamon, baking soda, and salt.

The dry ingredients for the paleo pancakes are mixed in a bowl.

Add the wet ingredients to the dry ingredients and stir well. No lumps, please.

The wet and dry paleo pancake ingredients are whisked together in a mixing bowl.

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…

A disher scoops out the paleo pancake batter.

…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)…

A rectangular shaped paleo pancake is frying in a cast iron skillet.

…flip the pancake strip over and cook for an additional 30 seconds or until cooked through.

A paleo pancake is shown frying in a cast iron skillet.

Transfer the pancake to a cooling rack and repeat with the rest of the batter. You should end up with 8 pancakes in total.

A paleo pancake is resting on a wire rack on a counter.

Now: assemble the sandwiches! Lay two strips of crispy bacon on one pancake…

Cooked bacon is being placed on a Bacon Pancake Sandwich.

…drizzle on a bit of maple syrup (but don’t drench it—no one like soggy bacon)…

Maple syrup is being spooned on an open-faced Bacon Pancake Sandwich.

…and top it all off with a second pancake.

A Bacon Pancake Sandwiches being assembled.

McGriddles, eat your heart out!

A side view of a Bacon Pancake Sandwich with someone smiling in the background.

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!

Someone holding a bacon pancake sandwich in their hands.

And it’s portable and kid-approved, too!

A smiling Asian boy is eating a Bacon Pancake Sandwich.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Bacon Pancake Sandwiches

5 from 1 vote
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings 4 servings
Paleo Bacon Pancake Sandwiches are both decadent, delicious, and satisfying! They’re made from real food ingredients and are gluten-free and grain-free! (These babies are SWYPO so you can’t eat them if you’re doing a Whole30!)

Ingredients 
 

  • 16 bacon strips
  • 1 medium ripe banana
  • 4 large eggs
  • 6 tablespoons full fat canned coconut milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • tablespoons of Bob’s Red Mill organic coconut flour
  • teaspoon cinnamon
  • ½ teaspoon baking soda
  • pinch of salt
  • ghee or coconut oil for frying
  • 2 tablespoons maple syrup
Want to Save this Recipe?
Enter your email below and we'll send the recipe straight to your inbox!

Instructions 

  • 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 in a small bowl. You should end up with ¼ cup mashed ripe banana.
  • In a medium bowl, whisk together the eggs, coconut milk, apple cider vinegar, and vanilla extract. Stir in the mashed banana until well combined.
  • 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. Repeat until 4 sandwiches are assembled.

Notes

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.

Nutrition

Calories: 554kcal | Carbohydrates: 19g | Protein: 18g | Fat: 45g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating