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!)
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. After all, 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.
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.)
While the bacon is sizzling in the oven…
…mash the banana.
In a medium bowl, combine the eggs, coconut milk, apple cider vinegar, and vanilla extract.
Add the mashed banana…
…and whisk well.
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 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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Bacon Pancake Sandwiches
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
- 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
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
Nutrition
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