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.
Ingredients
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 avocado - mashed well
- 1/2 cup coconut milk
- 1/2 teaspoon lemon juice
- 1 teaspoon parsley
- 2 strips bacon cooked
- coconut oil/olive oil
Instructions
- 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.
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