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.