I think it might be cheating to title a recipe Banana Bacon Pancakes and then say it can be made vegan. I mean, if you're gonna do a recipe with bacon, you should just own it right?! Don't get all sissy and say, "Oh no wait, vegans, come back! This recipe is for you too!" Because that's just lame. Stand by your bacon.
I have trouble standing by my bacon. I love bacon. Absolutely love it. But I try my best not to purchase it because I grew up wanting a pet pig. I still want a pet pig. On the other hand, my little sister just had a baby and she had major bacon cravings during her pregnancy. So while I'm at her house cooking for her, I've been getting my fill of bacon.
From what people tell me on my Facebook page, Banana Bacon Pancakes are NOT a St. Patrick's day recipe. But I ate them with a green fork on a green place mat. And I plan on eating them again on Sunday.
And I will be wearing green.
And speaking with an Irish accent.
You can't get any more Irish than that.
Banana Bacon Pancakes
As always, I like to provide suggestions for alternatives in my recipes. See my notes below on a meat-free version and a lower starch version.
1 cup quinoa flakes
¾ cup potato starch
½ teaspoon baking soda
½ teaspoon salt
1-2 slices bacon, cooked and diced (I like Applegate Farms)
1 mashed banana
2 tablespoons melted bacon fat
1-2 cups apple juice
- Mix the quinoa flakes, starch, baking soda and salt in a large bowl.
- Stir together the bacon, banana, bacon fat and 1 cup of apple juice. Stir into the dry ingredients.
- Heat a skillet on medium heat, add a little extra fat and scoop the batter by the half cup, cooking a few minutes per side. The quinoa flakes will cause the batter to thicken as it sits, so you may need to add a couple tablespoons of apple juice and re-stir in between pancakes.
- For a meat-free version, either skip the bacon or use a vegan bacon substitute. Replace the bacon fat with coconut oil.
- For a lower starch version, reduce the potato starch to 1/2 cup and add 1/4 cup of sorghum, teff, garbanzo bean, quinoa, brown rice, or millet flour. The recipe above is "gummy but not too gummy" in my boyfriend's words. Personally, I like gummy (reminds me of mochi) but if you're not a fan, use the lower starch version suggested here.