Paleo - Dairy Free - Easy




Hello weekend,

We see you, and we’re ready for your late morning crazy-messy-hair-wake ups. Paired with some freshly made coffee, record playing, and singing along in the kitchen while making Savory Breakfast Pancakes with bacon and fried eggs.

This surprising healthy pancake recipe is paleodairy free and did we mention insanely simple and truly rewarding to make!

To be clear, it’s not so much a recipe for the pancakes themselves but for what goes IN and ON them. You can totally use your basic favorite pancake recipes. Paleo or not, we won’t judge. And if you want to know how to make pancakes from scratch, normal sized to pillow fluffy, check out these easy recipes.

We used Bob’s Red Mill Paleo baking flour for these Saturday morning pancakes. Their baking stuff is great, a little pricey, but great. Bob’s blend uses almond flour, coconut flour, arrowroot starch, and tapioca flour. If you have some of this flour or want to buy some, the recipe on the bag is a good one to use.

These pancakes for one are the perfect reason to stay home in your pj’s till noon. They make cooking breakfast, making bacon pancakes on the weekend a moment you can actually look forward to!



PANCAKES (2-3 pancakes)
1 Serving

Your favorite pancake recipe, without “sweet” add-in’s

3 pieces of thinly sliced bacon - diced

1/4 tsp garlic powder

1 green onion - thinly sliced

a few grinds of black pepper

1 Serving

1 Egg for frying

Half of the cooked bacon

1/2 green onion - crumbled thinly sliced

TOMATO SALAD (optional)
1 Serving

1/2 cup cherry tomatoes - sliced in half

1/2 small red jalepeno - very thinly sliced

1 green onion - thinly sliced

1/4 tsp maple syrup

1/4 tsp sea salt and a few grinds of black pepper

1/2 tsp red wine vinegar

1/2 tbsp olive oil


  1. Dice bacon and cook over medium heat until crisp. Set aside to cool on a paper towel lined plate.

  2. Mix pancakes according to package instructions, adding in the garlic powder and black pepper to the dry ingredients before mixing in the wet ingredients.

  3. Finely chop half of the bacon pieces and fold into the pancake batter along with the green onions.

  4. Reserve the other half of the bacon pieces for topping the pancakes.

  5. Preheat oven to 200 degrees, to keep pancakes warm.

  6. Heat pan with a little of the remaining bacon fat and cook according to pancake recipe instructions.

  7. Move to the warm oven and continue, adding a bit more bacon grease as needed until batter is gone.

  1. Fry eggs and serve each egg on top of a pancake, topped with tomato salad, more green onions and crumbled bacon.

  2. Enjoy!

TOMATO SALAD (optional)
  1. In a small bowl; stir together tomatoes, chili pepper, green onions, cilantro, olive oil, vinegar, maple syrup, and salt and pepper.

The marble cutting board and tableware are coming from Kookpunt.



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