You’ll want to make these sweet and savory Paleo Apple Bacon Pancakes for your next brunch gathering!
I’ll be honest: pancakes aren’t usually my first choice. I tend to prefer savory breakfasts—eggs, always—so I often pass on stacks of pancakes. Everything changed when I tried these apple bacon pancakes. The mix of sweet apple, warm cinnamon and salty, crispy bacon made pancakes irresistible. Truly, bacon improves almost anything.
This recipe arrived just in time for Mother’s Day, and it’s perfect for pleasing both sweet and savory tastes. Imagine waking a loved one to the smell of apple, cinnamon and bacon sizzling in the kitchen—what a treat. My mom would definitely approve.
If you want an easy, flavorful brunch for the weekend, try these Paleo apple bacon pancakes. The recipe is straightforward and yields pancakes that are tender, slightly sweet, and studded with savory bacon. They pair well with a range of toppings, so you can personalize them to your taste.
I like mine with a drizzle of maple syrup and a pat of butter, but plain yogurt, coconut cream or applesauce would also complement the apple flavor beautifully. They’re delicious any way you serve them.
Paleo Apple Bacon Pancakes
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Ingredients
- 4 slices of thick-cut bacon
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tbsp cinnamon
- 3 eggs
- 1/2 cup full-fat coconut milk
- 1/4 cup water, or more
- 1 tsp vanilla extract
- 1 large apple, shredded
- Coconut oil, for frying
Instructions
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Cook the bacon slices in a large pan over medium heat until crispy. Remove from the pan, crumble, and set aside.
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In a large bowl, combine the almond meal, coconut flour, baking soda, sea salt, and cinnamon.
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In a separate bowl, whisk together the eggs, coconut milk, water, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir until well combined.
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Fold in the shredded apple and crumbled bacon.
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If the batter is too thick or chunky, add water a tablespoon at a time until it’s thick but pourable—avoid making it runny.
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Heat a tablespoon of coconut oil in a griddle or skillet over medium-low heat.
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Drop batter by 1/4 cupfuls onto the griddle and gently spread into circles with a spatula. Cook until the bottoms are golden, about 3–4 minutes.
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Flip and cook the other side for 2–3 minutes, until cooked through.
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Repeat with the remaining batter, adding more coconut oil to the pan as needed to prevent sticking.
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Serve warm with maple syrup, yogurt, coconut cream, or applesauce—whichever you prefer.
Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
