Sweet Peas and Saffron · by Annie★ 5.0 (3)
Bacon Pancake Recipe
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 17%
CARBS 23G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 10G43% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet and savory bacon pancakes made with whole wheat flour and maple syrup. A breakfast favorite that combines crispy bacon with fluffy pancakes.
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View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 2 cups bacon (cooked & chopped)
- 1/4 cup coconut oil (52 g; note 1)
- 1/4 cup maple syrup (78 g; honey may be swapped)
- 1 cup milk (232 g; non dairy milk works)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups white whole wheat flour (250 g; fluffed, spooned & levelled; note 2)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 17%
CARBS 23G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER10G TOTAL SUGAR
FAT 10G43% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 350mg
- Total sugar
- 10g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 45mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 350MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.