| 1 cup rice flour 1tbsp corn flour (cornmeal for my US friends) 1tsp baking powder 1tsp baking soda 1 egg 1 cup plus 2tbsp almond milk 4 slices of bacon 1/2 cup grated cheese |
Dice the bacon into small pieces and cook until crispy.
While the bacon is cooking, mix together the flour, corn flour, baking powder, baking soda and salt in a mixing bowl. Add the almond milk and egg to the flour mix and stir until combined.
Pat the cooked bacon with kitchen towel to remove any excess moisture. Now add the bacon and cheese to the pancake batter and stir until combined.
Heat a non stick fry pan over a medium heat and add about 1/2tsp of butter, if that. Once the butter has melted add some pancake batter to the fry pan. How much to add is a personal choice depending on how big you want them to be.
These pancakes will not bubble on top like normal pancakes, just lift the edge slightly to determine when to flip the pancake. Keep cooked pancakes warm in the oven until you've made enough to eat.
Serve with maple syrup and a cold beer.
While the bacon is cooking, mix together the flour, corn flour, baking powder, baking soda and salt in a mixing bowl. Add the almond milk and egg to the flour mix and stir until combined.
Pat the cooked bacon with kitchen towel to remove any excess moisture. Now add the bacon and cheese to the pancake batter and stir until combined.
Heat a non stick fry pan over a medium heat and add about 1/2tsp of butter, if that. Once the butter has melted add some pancake batter to the fry pan. How much to add is a personal choice depending on how big you want them to be.
These pancakes will not bubble on top like normal pancakes, just lift the edge slightly to determine when to flip the pancake. Keep cooked pancakes warm in the oven until you've made enough to eat.
Serve with maple syrup and a cold beer.
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