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BareBreakfast
Gluten-Free Egg-Free Maple Oat Bacon Pancakes
Gluten-Free, Egg-Free
These Gluten-Free, Egg-Free Maple Oat Bacon Pancakes are hearty, slightly sweet, a little savory, and honestly, everything you want stacked high on a plate with a drizzle of maple syrup.
Ingredients
- 2 tablespoons BareOrganics Golden Milled Flaxseed
- 5 tablespoons water
- 12 slices thick-cut bacon, cut into ½-inch pieces
- ¾ cup + 2 tablespoons certified gluten-free oats
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 2 cups buttermilk (or dairy-free alternative with 2 tablespoons vinegar)
- ¼ cup pure maple syrup (plus more for serving)
- 1 tablespoon reserved bacon grease (plus more for greasing pan)
Directions
- Preheat oven to 200°F to keep pancakes warm.
- Combine the BareOrganics flaxseed powder and water, mix well, and let sit for at least 5 minutes.
- Cut the bacon in half lengthwise and then cut into ½ -inch pieces. Place chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring often, until crispy (about 10 minutes). Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter plus more to grease the pan.
- Add oats to a blender or food processor and blend until finely ground.
- Add oat flour, gluten-free all-purpose flour, baking powder, baking soda, and salt to the blender.
- Add buttermilk, flax eggs, maple syrup, and reserved bacon grease.
- Blend until smooth, scraping down sides as needed. Let the batter sit for 10 minutes to thicken.
- Fold in most of the bacon, reserving some for garnish.
- Heat a griddle or skillet over medium-low heat and lightly grease with bacon fat.
- Pour about ¼ cup batter per pancake. Cook until edges look set and bubbles form (about 1½–2 minutes). Flip and cook another minute until golden and firm.
- Keep warm in a 200°F oven while finishing batches. Serve topped with reserved bacon and extra maple syrup.
Ingredients
