Who here loves brunch? I’ve talked about my brunch obsession before and I will definitely talk about it in the future. For me brunch is the best of both worlds. Sweet and savory. You don’t have to pick. You can have it all! Or at least if you go to brunch with someone who is willing to share. A few weeks ago, I went to brunch with my sister, and she ordered the Elvis pancakes. If you didn’t know, Elvis famously loved a very interesting sandwich combination. Bacon, peanut butter and banana. This might sound strange but I think most paleo people can get on board with almost anything involving bacon. Anyways my sister ordered these pancakes and they looked amazing! I really wanted to remake them because I knew I could easily spruce up my old coconut banana pancake recipe.
OMG. The results. So good. Yes I saw that about a lot of food. But you guys have to try these. For starters, there is only a few ingredients, which you probably already have on hand. Second, who doesn’t love sweet and savory. Topped with a drizzle of almond maple syrup, these Elvis pancakes come across slightly sweet until you bite into a piece of bacon which adds the perfectly saltiness. The King would approve. Thank you very much!
- 2 ripe bananas
- 4 eggs
- 2 tbls coconut flour
- 3 strips bacon
- 1/2 tsp ground cinnamon
- 1/4 cup maple syrup
- 1 tbls creamy almond butter
- Cook bacon crispy on a flat skillet then dice small.
- Mash bananas with eggs until well combined.
- Mix in coconut flour and bacon bits.
- Heat same skillet you cooked the bacon over medium heat.
- Spoon 2 tablespoons to form a small pancake. You will probably have to do them in batches.
- Cook until little bubbles begins to pop in the middle of the pancake.
- Flip and cook for another 1-2 minutes.
- Combine maple syrup and almond butter until smooth.
- Pour over pancakes and enjoy!