Whole Wheat Maple Bacon Pancakes

Light, fluffy pancakes get a sweet and salty makeover with smoky bacon and pure maple syrup.Whole Wheat Maple Bacon Pancakes - The Lemon BowlIs there anything more delicious than the combination of smoky bacon and golden maple syrup? I don’t think so. And, based on my son’s reaction to his breakfast I am pretty sure he agrees. At last count, he devoured 5 or 6 pancakes in 15 minutes.

Toddler Gobbling Pancakes - The Lemon BowlThe trick to this recipe is to cook the bacon in advance and crumble crispy, bite sized pieces directly on top of the pancake batter before flipping.  In fact, this is a great technique for other toppings such as blueberries, chocolate chips or raspberries.

Bacon Crumbles in Pancakes - The Lemon BowlHas this pregnancy caused me to crave carbs around the clock and eat like a frat boy? Yes. Is this recipe still healthy? YES! Not only is it packed with fiber and nutrients from the whole wheat flour and flax seeds but it is full of protein, calcium and omega-3’s! So go ahead. Indulge. You deserve it.

Your fork is waiting.

3.0 from 1 reviews
Whole Wheat Maple Bacon Pancakes
 
Prep time
Cook time
Total time
 
Light, fluffy pancakes get a sweet and salty makeover with smoky bacon and pure maple syrup.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1¾ cups whole wheat pastry flour
  • ¼ cup flax seed meal
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 1½ cups Stonyfield plain low fat yogurt
  • 2 large eggs - whisked with fork
  • ½ cup natural applesauce
  • ½ cup vanilla almond milk - unsweetened (or any type of milk)
  • ½ tablespoon vanilla extract
  • 4 slices Applegate natural Sunday bacon - cooked and crumbled
  • ½ cup pure maple syrup - for serving
Instructions
  1. In a large bowl, whisk together dry ingredients: whole wheat pastry flour, flax seed meal, baking powder and salt.
  2. Add yogurt, eggs, applesauce, almond milk and vanilla extract and stir until well incorporated.
  3. Pre-heat griddle to medium-high and spray with cooking spray. Add pancake batter ¼ cup at a time. When bubbles begin to form around the edges, sprinkle pancakes with a teaspoon or so of crumbled bacon pieces.
  4. Flip pancakes and cook another minute or so until browned on the other side. Continue until all of the pancake batter has been used and serve with pure maple syrup.
Notes
To quickly cook bacon, microwave on a plate lined with paper towel for 4-5 minute or until crispy. Be sure to lay paper towel below and above the bacon to avoid splatters.
Nutrition Information
Serving size: 6 pancakes + 2 tablespoons maple syrup Calories: 446 Fat: 9.1 g Saturated fat: 2.4 g Unsaturated fat: 6.7 g Trans fat: 0 Carbohydrates: 77 g Sugar: 33.1 g Sodium: 1128 mg Fiber: 7.9 g Protein: 14.5 g Cholesterol: 114 mg

Disclaimer: I am in an ongoing partnership with Stonyfield who provided me with samples of the Applegate bacon. As always, recipes and opinions are all my own.

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Comments

    • Liz DellaCroce says

      The yogurt is the key to the fluffiness!!! It always makes them really moist and delish. (Plus a good amount of baking soda.) Thank you!

  1. LibD says

    With heart disease rampant on my family, I am paying attention to my diet recently, really looking at what I eat. Whole wheat pancakes sound perfect! But six seems a large serving, and the sodium content is only a few mg short of my whole day’s ration! I would leave out the bacon, replace it with blueberries, and cut way back on the size of the serving. Maybe some fruit alongside wold be a healthier fill-up!

    • Liz DellaCroce says

      Forgive me! It should say powder throughout – I just updated the recipe!! Thank you for bringing that to my attention!!

Trackbacks

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