As I have said many times before, breakfast is my favorite meal ever. It has a combination of sweet and salty foods that leaves my taste buds yelling for more. For the past two weeks, I’ve been eating like a ravenous caveman — literally everything in sight. Nutella and peanut butter sandwich, anyone? Especially after a carb heavy dinner. It felt so good, but the after effects were making me slow and tired all the time, so I started moderating my diet a little bit.
ANYWAY. Enough rambling about that. This week I made some quick and easy [maple] bacon protein pancakes. I emphasize the maple because it can be maple or it can be peanut butterrrrrr. They were so good that I had them two days in a row and I’m still craving for more!
What you’ll need:
2 slices thick-cut bacon
1/3 cup Kodiak Cakes
1/4 – 1/3 cup Silk unsweetened almond milk, depending on how thick you like your pancakes
pinch baking powder
How you’ll do it:
1) Preheat small pan on medium-high. Once pan heats, fry the bacon for about 3 minutes each side or until your desired crispiness. Remove and let rest on a paper towel.
2) While bacon is frying, combine the rest of the ingredients in a small bowl. Set aside.
3) In the same pan, discard most of the bacon fat into a mason jar (keep in the fridge for future use). Ladle about half of the pancake mixture into the pan and break one piece of bacon and press them into the pancake. You know the pancake is ready to flip when lots of little bubbles form all over the pancake. Cook the other side for about 3 minutes. Remove and set on a plate and repeat with the rest of the batter.
4) Serve pancakes with your sweeter of choice. I used maple syrup on the first day and Nuts n More toffee peanut butter crunch on the second day. Your choice! They are both delicious 🙂