Pumpkin Pancakes with Candied Bacon
Ingredients
Candied Bacon
-
2
tablespoons
maple syrup
-
1
tablespoon
brown sugar
-
6
strips
bacon
Whole Wheat Pumpkin Pancakes
-
2
cups
white whole wheat flour
-
¼
cup
brown sugar
-
2
teaspoons
baking soda
-
1
teaspoon
baking powder
-
¾
teaspoon
salt
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground allspice
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
1
large
egg
-
1½
teaspoons
vanilla extract
-
3
tablespoons
coconut oil, melted
-
1½
cups
2% milk
-
1
cup
pumpkin puree
Instructions
- Preheat the oven to 400°F.
- Prepare the bacon by brushing it with maple syrup and sprinkling it with brown sugar on a wire rack over a baking sheet.
- Bake the bacon for 10 minutes, flip it, and bake for another 10 minutes until crispy.
- In a large bowl, mix the dry ingredients for the pancakes.
- In another bowl, whisk together the wet ingredients until smooth.
- Combine the wet and dry ingredients, stirring until smooth.
- Heat a skillet over medium-high heat and pour in 2/3 cup of batter for each pancake, cooking for 3-4 minutes on each side.
- Serve the pancakes with the candied bacon and additional maple syrup.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
400mg
Cholesterol
50mg
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