AIP Bacon Maple Cinnamon Pancakes
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February is a great month.
It's Valentine's Day, Shrove Tuesday... whichever way you look at it, pancakes are going to happen some time in February.
And these are incredible.
Don't get me wrong, I'm not usually one to drench everything in bucketloads of maple syrup. But for a treat - for a lazy Sunday morning or for a special occasion, these are pretty good. With just a little maple syrup for sweetness.
You've got sweet, salty, sticky, crunchy, smoky... just make a batch and dig on in.
AIP Bacon Maple Pancakes
Makes 8 pancakes, serves 3-4
1 large, ripe (totally black) plantain
quarter teaspoon cinnamon
half teaspoon vanilla extract
1 tbsp cooking fat (use mild, unflavoured coconut oil or lard)
4-6 slices of smoked, streaky bacon, grilled or fried in a dry pan until crisp
small drizzle of maple syrup, to serve
First, peel the plantain and mash the pale yellow, custard-coloured flesh with a fork. Stir in the cinnamon and vanilla and mix until well combined.
Heat a little oil or fat in a large frying pan and drop in tablespoonfuls of the plantain mixture, letting them sizzle. Using a spatula, tease and spread the drops into thin circles. Keep them on a low heat, making sure they don't burn. Once the underside is golden, carefully flip them over and continue to cook on the other side.
Once the pancakes are cooked (you might need to cook them in batches, depending on the size of your pan), pile them up on a serving plate with folded slices of the cooked bacon inbetween and drizzle with a little maple syrup.
Best served straight away.
These pancakes were inspired by the plantain fritters over at The Paleo Mom.
This 85 Amazing AIP Breakfasts ebook has helped me out of many a breakfast crisis! And it has enough AIP breakfast recipes to keep you going for a while...