Breakfast has to my most favorite meal of the day. There’s just something about the smell of a cuppa joe, pancakes or waffles, bacon and sausages. I especially love breakfast for dinner. It defies all the rules of a traditional savory dinner. It’s what your Momma told you what not to do with having sweets before dinner. Having breakfast for dinner means it can be sweet, savory, or a combination of both. It’s like having dessert WITH dinner. It’s just like heaven but better.
We intended on making vegan pancakes and vegetarian sausages for dinner, especially after a great workout at the gym; however, as our hunger set in while driving home from the gym, bacon all of a sudden started to sound real good. Better yet, crushed, crispy bacon folded into the pancake batter sounded even yummier. So what was supposed to be a vegan meal, ended up being a gluttony of bacon. The end. 🙂
Maple Bacon Pancakes
1 1/4 cups soy or almond milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
1/2 cup wheat flour
1 teaspoon baking soda
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
Optional: crushed, crispy bacon (for the non-vegetarian crowd)
Combine all the wet ingredients with the dry ingredients in a bowl. Mix just enough to combine, but be sure not to over mix the pancake batter as this is the end result for tough pancakes. At this point, if you want, add the crushed, crispy bacon and fold into the batter gently.
Heat a large nonstick skillet over medium-high heat. Ladle as many pancakes as possible onto your skillet. Cook for about a minute and half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter.
Serve with maple syrup, and your favorite toppings.
We topped our pancakes with sliced bananas, a few slices of crispy bacon, and maple syrup.
Serving size: 3 or 4 (about a dozen pancakes)