Bacon-Banana-Buttermilk Oat Pancakes

0 Reviews

SERVINGS

12

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO

This hearty pancake recipe combines all your favorite breakfast ingredients into one decidedly delicious dish.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
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
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

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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

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