Ingredients
- 1 pound bacon thinly sliced
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- ¼ cup coconut sugar
- ½ teaspoon sea salt
- 4 large eggs whites and yolks separated
- 2 cups almond milk unsweetened
- 6 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- Cooking spray or a dab of coconut oil
- Pure maple syrup for serving
- Fresh berries for serving
Instructions
- Preheat your oven to 200°F. Set up a wire rack on a baking sheet to keep pancakes warm until you're ready to eat.
- Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain and cool, then chop into small pieces.
- In a large bowl, whisk together the whole-wheat flour, baking powder, coconut sugar, and sea salt.
- Beat the egg whites in a separate bowl until stiff peaks form, using a hand mixer or a stand mixer (this is the key to light and airy pancakes).
- In another bowl, whisk the egg yolks, almond milk, melted coconut oil and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Gently fold in the beaten egg whites in two batches. Be careful not to deflate the egg whites.
- Heat a griddle or nonstick pan over medium heat and lightly coat with cooking spray or a dab of coconut oil.
- For each pancake, ladle about ¼ cup of batter onto the griddle. Sprinkle the top with the chopped bacon. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
- Keep the cooked pancakes on the wire rack in the oven until you're done cooking all of them.
- Serve the pancakes warm with a drizzle of pure maple syrup and a side of fresh berries.