Vickys Maple Bacon Pancakes GF DF EF SF NF

Vickys Maple Bacon Pancakes GF DF EF SF NF

A delicious breakfast treat!


14 servings

  1. 3 tbsp oil

  2. 6 slices trimmed bacon

  3. 210 g gluten-free / plain flour

  4. 1 pinch xanthan gum if using gluten-free flour

  5. 3 tsp baking powder

  6. 350 ml light coconut milk

  7. 1 tbsp maple syrup

  8. 1 tbsp reserved bacon oil

  9. 4 tbsp soft brown sugar

  10. 1 tsp vanilla extract

  11. For topping

  12. 120 ml maple syrup

  13. 4 tbsp icing / powdered sugar

  14. 1 tbsp coconut cream

  15. reserved fried bacon


  1. Fry the bacon until crispy then crumble, reserving around 1 slice worth for topping. Leave the rest of the oil in the pan. Set the bacon bits aside

  2. Mix the flour, xanthan gum if using and baking powder together

  3. Make a well in the centre then pour in the milk, syrup, brown sugar, vanilla, bacon bits and 1 tbsp of bacon oil from the frying pan

  4. Mix until just combined then let rest for 10 minutes

  5. While the batter is resting make the topping

  6. Heat the maple syrup in a small saucepan then whisk in the icing sugar and cream, stirring until thickened. Take off the heat while you cook the pancakes

  7. Using the same pan you fried the bacon in, preheat on medium then turn to medium-low and spoon 1 tbsp of batter into the pan to make 1 test pancake

  8. Once the surface is covered in tiny bursting bubbles and the sides appear dry, turn over and cook for 30 seconds or until golden. Adjust the heat accordingly so the rest of your pancakes cook evenly

  9. Use 2 tbsp batter per pancake and don’t overcrown your pan

  10. To serve, stack and serve with some of the reserved crumbled bacon on top and the maple sauce poured over. Makes around 14 pancakes

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.