Pumpkin Pancakes and Bacon
Active Time: 35 minutes / Cook Time: 25 minutes / Total Time: 45 minutes
Makes 2 servings, with leftover pancakes for the freezer
- 4 slices bacon
- 6 tablespoons almond milk
- 1 tsp. apple cider vinegar
- 1 cup finely ground almond flour
- ½ cup tapioca starch
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- pinch of ground cloves
- pinch of fine sea salt
- ¼ cup pumpkin puree
- 1 egg
- 2 tablespoons maple syrup, plus more for serving
- ½ teaspoon vanilla
- ¼ cup ghee, melted, plus more for the pan
- Place bacon in a large skillet and heat over medium-low. Cook until bacon is desired crispness, flipping after 3-4 minutes. Remove bacon to a paper towel-lined plate to drain.
- In a large measuring cup, combine almond milk and cider vinegar. Set aside.
- In a large bowl, combine almond flour, tapioca starch, baking powder, cinnamon, cloves, and salt. Whisk to combine.
- To the measuring cup, add pumpkin puree, egg, maple syrup, vanilla, and ghee. Whisk well. Pour over dry ingredients and stir batter just until combined.
- Preheat a medium skillet over medium heat. Add 1 teaspoon ghee and swirl until melted and coating the bottom of the pan. Use a scant ¼ cup batter per pancake. Cook on the first side until bubbles begin to appear and burst on the top of the pancake, 2-4 minutes. Flip and cook until golden brown, 1-2 minutes.
- Serve two pancakes and two pieces of bacon per person, topped with additional maple syrup, if desired. Leftover pancakes can be stored, tightly wrapped, in the freezer.