Vickys Maple Bacon Pancakes GF DF EF SF NF.
You can cook Vickys Maple Bacon Pancakes GF DF EF SF NF using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients of Vickys Maple Bacon Pancakes GF DF EF SF NF
- It's 3 tbsp of oil.
- You need 6 slices of trimmed bacon.
- Prepare 210 g of gluten-free / plain flour.
- You need 1 pinch of xanthan gum if using gluten-free flour.
- It's 3 tsp of baking powder.
- You need 350 ml of light coconut milk.
- Prepare 1 tbsp of maple syrup.
- It's 1 tbsp of reserved bacon oil.
- It's 4 tbsp of soft brown sugar.
- You need 1 tsp of vanilla extract.
- It's of For topping.
- Prepare 120 ml of maple syrup.
- Prepare 4 tbsp of icing / powdered sugar.
- It's 1 tbsp of coconut cream.
- Prepare of reserved fried bacon.
Vickys Maple Bacon Pancakes GF DF EF SF NF instructions
- Fry the bacon until crispy then crumble, reserving around 1 slice worth for topping. Leave the rest of the oil in the pan. Set the bacon bits aside.
- Mix the flour, xanthan gum if using and baking powder together.
- Make a well in the centre then pour in the milk, syrup, brown sugar, vanilla, bacon bits and 1 tbsp of bacon oil from the frying pan.
- Mix until just combined then let rest for 10 minutes.
- While the batter is resting make the topping.
- Heat the maple syrup in a small saucepan then whisk in the icing sugar and cream, stirring until thickened. Take off the heat while you cook the pancakes.
- Using the same pan you fried the bacon in, preheat on medium then turn to medium-low and spoon 1 tbsp of batter into the pan to make 1 test pancake.
- Once the surface is covered in tiny bursting bubbles and the sides appear dry, turn over and cook for 30 seconds or until golden. Adjust the heat accordingly so the rest of your pancakes cook evenly.
- Use 2 tbsp batter per pancake and don't overcrown your pan.
- To serve, stack and serve with some of the reserved crumbled bacon on top and the maple sauce poured over. Makes around 14 pancakes.
