ingredients
2 1/2 cups all purpose flour*
1 1/2 cups old fashioned oats, ground in food processor
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup light brown sugar
2 cups low fat buttermilk
4 large eggs, lightly beaten
1 1/2 cups ripe banana, mashed
24 slices Jones Dairy Farm Dry Aged Bacon, cooked and crumbled, fat reserved for cooking
Maple syrup, for serving
*for gluten-free pancakes substitute flour with 3/4 cup brown rice flour (superfine) and 1/2 cup tapioca starch
2 1/2 cups all purpose flour*
1 1/2 cups old fashioned oats, ground in food processor
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup light brown sugar
2 cups low fat buttermilk
4 large eggs, lightly beaten
1 1/2 cups ripe banana, mashed
24 slices Jones Dairy Farm Dry Aged Bacon, cooked and crumbled, fat reserved for cooking
Maple syrup, for serving
*for gluten-free pancakes substitute flour with 3/4 cup brown rice flour (superfine) and 1/2 cup tapioca starch
DIRECTIONS
In large bowl, combine flour, oats, baking powder, baking soda, salt, brown sugar, buttermilk, eggs and banana; mix to combine. Allow batter to rest at least 15 minutes. Reserve about 1/3 of crumbled bacon for garnish and fold the rest into the batter.
Use reserved bacon fat to grease griddle. Pour 1/4 cup batter onto griddle preheated to medium-low heat. Cook pancake until small bubbles begin to form, flip the cake and cook through until browned. Serve with the reserved bacon and maple syrup.
Makes about 2 dozen 2-3 inch pancakes