Nom Nom Paleo has done it again. When I got their newsletter with this recipe, I wanted to go straight to my kitchen and start cooking (but seeing as it was bedtime, I had to wait. Dangit!). You’ve got to try this wonderfully delicious, nutrient-dense, grain-free delight (here is the link to NomNomPaleo’s blog and photo documentation of the cooking process).
Here’s what you need for 4 sandwiches (or 8 mini sandwiches):
- 16 cooked bacon strips
- ¼ cup mashed ripe banana (1 medium banana)
- 4 large eggs
- 6 tablespoons full fat canned coconut milk (or organic cream if you tolerate dairy)
- 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 (or coconut syrup)
- Bake the bacon at 350 for 25-30 mins and then broil it for another 5 minutes until crispy.
- While it’s baking, get a medium-sized bowl and mash up the banana well. Then add the vinegar, eggs, coconut milk or cream, and vanilla.
- In a separate bowl, mix up the coconut flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ones and mix thoroughly so you don’t have any lumps.
- In a large skillet, melt a heaping tablespoon of ghee or coconut oil on medium heat. When melted and shimmering, pour 3 tablespoons of batter into pan and try to shape it into a rectangular shape (you want it to be about the length of your bacon strips).
- Cook for about 90 seconds or until pancake top starts to form bubbles, then flip and cook for about 30 more seconds.
- Once your pancakes are done, place preferred amount of bacon strips on top, drizzle a little syrup and either fold it like a taco and eat it OR top it with another pancake and eat it like a sandwich.
There is a magical flavor that emerges when combining banana, cinnamon, and vanilla. Amazing taste…and then you add bacon to it and OMG. The texture of these pancakes is very light and fluffy. Try out this great recipe and I look forward to your comments. 🙂