Creamy avocado, savory bacon, fresh parsley, and a hint of tart lemon make these gluten-free Avocado & Bacon Pancakes a meal that will satisfy all your senses - and are perfect for a fall evening or a cool & crisp fall morning.
Author: Runnin Srilankan
1/2avocado - mashed well
2strips bacon cooked
coconut oil/olive oil
Add the coconut flour, salt and baking soda together and stir well
Then add in the eggs, mashed avocado, coconut milk and lemon juice and whisk till all ingredients are well combined
Add in the parsley and chop 1 of the strips of bacon up and add it to the mix
Grease a frying pan with coconut oil and place it over a low-medium flame
When the pan is hot, drop 3 tablespoons or a ladle of mix onto pan
Cook for 4 minutes on one side, then flip the pancake and cook it for 3-4 minutes on the other side too
Repeat with the rest of the mix - should make 4 pancakes
When all the pancakes are made, chop up the other slice of bacon and garnish pancakes with bacon and parsley.