Bacon... inside a pancake... need I say more?
|1 Slice||Thick-Cut Bacon, cooked|
|1 Lg||Egg, beaten|
|3 drops||Liquid Sucralose or other sweetener|
|3 Tbsp||Almond Flour|
|2 tsp||Ground Golden Flaxseed|
|1 tsp||Coconut Flour|
|1/4 tsp||Baking Soda|
Cook or rewarm the bacon until bacon is the doneness you like. This is a necessary step since the inside of the pancake won't get hot enough to rewarm, much less cook, the bacon. I like to precook my bacon until it's almost done. That way I can just reheat it in seconds when I need it.
Beat the egg with the sweetener of your choice. I like three drops because it gives a light sweetness. You could add more or omit it altogether.
Combine almond flour, flaxseed, coconut flour, baking soda and salt. Mix into the egg. This mixture will be quite thick. You can thin it a little if you want with a tablespoon or two of almond or coconut milk. Stretching it this way you could conceivable get enough batter for two slices of bacon.
Lube up your pan, I like butter or bacon grease, but you don't need a lot. Spread 2/3 of the batter in a long shape about the same size and shape as your piece of bacon. Place the bacon on top of the pancake, cover with remaining 1/3 of batter.
When the bottom in nice and brown, flip the pancake over and cook side 2. When both sides are golden brown, you're ready to eat.
Makes 1 Serving
Nutrition: 8g of carbs, (4 of them fiber). 23g Fat. 16g protein. Calories ~285