Sometimes you just need a breakfast that feels like a treat but keeps you energized. These Paleo Apple Bacon Pancakes are the perfect way to start your day without the sugar crash. You will love how they combine sweet fruit and salty bacon in every bite.
This recipe is a great choice for a healthy reset after a busy week. It is grain-free and dairy-free but still tastes like a weekend indulgence. Your family will enjoy the warm, golden centers and crispy edges of these pancakes.
Why This Recipe Is a Winner
These Paleo Apple Bacon Pancakes are a total crowd-pleaser for any fall brunch. The almond and coconut flour base creates a tender texture that is very satisfying. It is much lighter than heavy traditional pancakes but keeps you full longer.
You get a protein boost from the eggs and bacon in every serving. The shredded Granny Smith apple adds a fresh, tart crunch that balances the savory flavors. It is a smart way to enjoy seasonal produce during the harvest season.
Simple Cooking Method
Making these pancakes is very straightforward and takes only 30 minutes. You simply whisk your dry ingredients and then stir them into the wet mixture. Folding in the apple and bacon at the end keeps the batter thick and hearty.
Even if you are new to grain-free baking, you can master this recipe. The key is using medium-low heat to ensure the centers cook through perfectly. You will feel like a pro as you flip these fragrant, golden circles on your griddle.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh, seasonal apples makes a big difference in the final flavor.
- 4 slices thick-cut nitrate-free bacon
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1/2 cup full-fat coconut milk
- 1/4 cup filtered water
- 1 teaspoon pure vanilla extract
- 1 large Granny Smith apple, peeled and shredded
- 1 tablespoon coconut oil for frying
Step-by-Step Directions
- Place the bacon slices in a large skillet over medium heat and cook until crispy. Transfer to paper towels to drain, then crumble into small pieces and set aside.
- In a medium mixing bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and cinnamon until well combined.
- In a separate large mixing bowl, whisk the eggs, coconut milk, water, and vanilla extract until the mixture is uniform.
- Slowly add the dry ingredient mixture into the wet ingredients, stirring continuously until a thick batter forms.
- Fold the shredded apple and crumbled bacon bits into the batter using a spatula.
- Heat coconut oil in a large non-stick skillet or griddle over medium-low heat.
- Ladle approximately 1/4 cup of batter per pancake onto the skillet, using the back of the spoon to spread the batter into a 4-inch circle.
- Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.
- Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the second side is golden brown and the center is cooked through.
- Serve immediately, optionally garnished with extra bacon or a drizzle of Grade A maple syrup.
Best Ways to Enjoy It
Serve these pancakes warm right off the griddle for the best experience. They look beautiful stacked high with a few extra bacon crumbles on top. You can also add a light drizzle of pure maple syrup for sweetness.
Pair your meal with a hot cup of coffee or herbal tea. If you are hosting a brunch, serve them alongside some fresh berries. It is a nourishing meal that feels special enough for a lazy Sunday morning.
Storage & Reheating
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place them in a warm skillet for a minute per side.
You can also freeze these pancakes for a quick weekday breakfast later on. Just place parchment paper between each pancake so they do not stick. Reheat them directly from the freezer in a toaster oven until they are hot.
Tips for Best Results
- Don’t skip the cinnamon because it ties the apple and bacon flavors together.
- Avoid using high heat as coconut flour can burn very quickly.
- Swap the water for extra coconut milk for an even creamier batter.
- Shred your apple just before adding to the batter to prevent browning.
- For a holiday brunch, double the batch to feed a larger group easily.
- Add a pinch of extra sea salt on top to enhance the savory notes.
Ways to Switch It Up
- Use turkey bacon for a leaner protein option in your pancakes.
- Swap the apple for shredded pear for a softer, sweeter fruit flavor.
- Try sunflower seed flour instead of almond flour for a nut-free version.
- Add a handful of chopped walnuts for extra crunch and healthy fats.
Common Questions
Can I make the batter ahead of time?
It is best to make the batter fresh for the best rise. However, you can prep the bacon and apple the night before. This makes your morning cooking fast and easy.
How do I know when the pancakes are done?
Look for small bubbles on the surface and firm edges before flipping. The center should feel springy to the touch when they are fully cooked. This usually takes about seven minutes total.
Will my kids eat these?
Most kids love the combination of bacon and sweet apples. They will not even notice that these are grain-free. It is a kid-approved way to serve a healthy breakfast.
I hope these pancakes bring a little extra warmth to your fall mornings. They are such a satisfying way to fuel your weekend adventures. Happy cooking!
— Alex
Ingredients
- 4 slices thick -cut nitrate-free bacon
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon ground cinnamon
- 3 large egg s
- 1/2 cup full -fat coconut milk
- 1/4 cup filtered water
- 1 teaspoon pure vanilla extract
- 1 large Granny Smith apple, peeled and shredded
- 1 tablespoon coconut oil for frying
Instructions
- Place the bacon slices in a large skillet over medium heat and cook until crispy. Transfer to paper towels to drain, then crumble into small pieces and set aside.
- In a medium mixing bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and cinnamon until well combined.
- In a separate large mixing bowl, whisk the eggs, coconut milk, water, and vanilla extract until the mixture is uniform.
- Slowly add the dry ingredient mixture into the wet ingredients, stirring continuously until a thick batter forms.
- Fold the shredded apple and crumbled bacon bits into the batter using a spatula.
- Heat coconut oil in a large non-stick skillet or griddle over medium-low heat.
- Ladle approximately 1/4 cup of batter per pancake onto the skillet, using the back of the spoon to spread the batter into a 4-inch circle.
- Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface.
- Carefully flip the pancakes and cook for an additional 2 to 3 minutes until the second side is golden brown and the center is cooked through.
- Serve immediately, optionally garnished with extra bacon or a drizzle of Grade A maple syrup.
