2126. GLUTEN-FREE MAPLE OAT BACON PANCAKES

makes 12-14 pancakes


12 slices thick cut bacon (preferably nitrate free)
3 ounces certified gluten-free oats (3/4 cup plus 2 tablespoons)
3 ounces superfine brown rice flour (3/4 cup)
2 ounces tapioca starch (1/2 cup)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 ounces low fat buttermilk (1 cup)
4 ounces egg (2 large eggs)
2 ounces maple flavored agave (1/4 cup)
1 ounce bacon grease (2 tablespoons)

Preheat oven to 200 degrees to keep the pancakes warm.

Cut the bacon in half lengthwise and then cut into ½ inch pieces. Put in a large, cold skillet and turn the heat to medium. Cook the bacon, stirring frequently, until browned and crispy, about 10 minutes. Remove the bacon pieces from the grease with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter and a little for greasing the pancake griddle.

Put the oats in a blender or food processor and grind to a powder. Add the brown rice flour, tapioca starch, baking powder and soda, salt, buttermilk, eggs, maple agave and the 1 tablespoon reserved bacon grease. Blend until combined, scraping down the sides of the blender or food processor once or twice. Let batter sit for 10 minutes to thicken slightly. Reserve a small handful of the bacon pieces for garnish and fold the rest into the batter.

Heat a griddle or large skillet over medium-low heat. Brush with some reserved bacon grease and pour or ladle about ¼ cup of batter out for each pancake. Cook until the edges of the pancake start to look dry and there are some holes in the top of the pancakes, about 1½ minutes. Flip and cook until the bottoms are browned and the pancakes feel firm to the touch, about another minute. Put pancakes on a plate and keep warm in the oven while cooking the remaining batter.

Serve the pancakes topped with the reserved bacon bits and more maple syrup.


bacon recipe courtesy of: Carol Kicinski, Simply Gluten Free: Gluten Free Recipes and Food Blog, March 2, 2011

1828. BACON SMOOTHIE with ACAI, RASPBERRIES, BLUEBERRIES and CHOCOLATE

1/2 cup yogurt
1 cup soy milk
1/4 cup acai
1/2 cup frozen raspberries and blueberries
1 teaspoon greens (dietary supplement)
2 strips of slow cooked, savory maple bacon
1-2 tablespoons dark chocolate powder
1 tablespoon agave

Pretty simple: Just throw it all in a blender and blend it.

NOTE: The reason the recipe works is the chocolate. Chocolate and bacon go together, but there still needs to be fruit. Raspberries, blueberries and acai not only go with chocolate, but they’re also good for you and you need something good to offset the bacon, which is not a health food.


bacon recipe courtesy of: Rick Bakas, Back to Bakas, March 10, 2009