BLT pancakes

BLT pancakes - buckwheat flour pancakes with crispy bacon in the batter. Served with tomato and lettuce. A healthy take on BLT sandwich.

Here is a question. What do you do when you have leftover bacon from lazy Sunday breakfast? I know, I know, how come I had leftover bacon in the first place. I’m not sure how that happened myself, I think it might be that I made waffles as well and usual love for everything bacon had to fight with the everlasting love for waffles. It was one of those mornings when I felt totally inspired to cook, when breakfast lasted almost till lunch, when you take your time to enjoy yourself. So that’s why the leftover bacon situation happened. So what do you do when you have leftover bacon? You make pancakes. Pancakes with bacon. I know, I’m a genius!

BLT pancakes - buckwheat flour pancakes with crispy bacon in the batter. Served with tomato and lettuce. A healthy take on BLT sandwich.

I think this is a brilliant way to have that lovely salty bacon for breakfast experience without overloading yourself with let’s face it – quite fatty goodness.

For me, the sweetness of bananas and tomatoes with the bacon is like chocolate with salt. That kind of taste buds experience. The sweet intensifies the salty, and as with chocolate, it goes together very well.

BLT pancakes - buckwheat flour pancakes with crispy bacon in the batter. Served with tomato and lettuce. A healthy take on BLT sandwich.

BLT pancakes are obviously delicious when warm, but are equally delicious cold or reheated. So if you happen to have any leftovers, these pancakes can be enjoyed toasted the next day. Or even the same day as a snack if you can’t wait to eat them again.

BLT pancakes - buckwheat flour pancakes with crispy bacon in the batter. Served with tomato and lettuce. A healthy take on BLT sandwich.

Pancakes are relatively quick to make. It takes 15-20 minutes to put them together. On some busy mornings this might be too much time wise. The easy solution is to make them in the evening and toast them for breakfast. Or pack them for breakfast to eat at work. The difficult part, with making pancakes in the evening, is not to eat pancakes straight out of the pan. The smell is overwhelmingly delicious and instantly makes people hungry. I know, I’ve been there…. Some batches did not make it to breakfast. I’m being very honest here so you can be well prepared.

BLT pancakes - buckwheat flour pancakes with crispy bacon in the batter. Served with tomato and lettuce. A healthy take on BLT sandwich.

Fuel Your Body, Charge Your Day


BLT pancakes
Serves: 6-7 pancakes
 
Ingredients
  • 2 bananas (approx 290g peeled)
  • 2 eggs
  • 1 tablespoon of olive oil (or melted coconut oil, or melted butter)
  • approx 120g of buckwheat flour
  • 1 teaspoon of baking powder
  • 3 rashers of bacon cooked until crispy on dry pan
  • Tomatoes
  • Greens of your choice (I used lamb's lettuce)
Instructions
  1. In a bowl mash the bananas with a potato masher or a fork.
  2. Add eggs and oil. Beat until smooth.
  3. Add flour and baking powder. Mix until smooth. (If batter is too thin add a bit more flower)
  4. Fold in chopped bacon.
  5. Heat nonstick pan over medium heat.
  6. Cook pancakes on a dry pan, approx 2 tablespoons of batter per pancake (or make them as big or small as you like them) until bubbles appear on the surface. Flip the pancakes and cook on the other side until done, approx 30-40 secs.
  7. Serve with slices of tomatoes and greens.
Notes
* These pancakes will keep in the fridge for 3-4 days. They are perfect cold or toasted or even microwaved. Make few more and have them next day for breakfast or as a midday snack. Or make them in the evening and reheat for breakfast.




Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close