I’ve never been a huge fan of sweet breakfasts, so savoury pancakes are right up my alley. If you’re into cheese, you can throw some aged raw cheddar in these for an extra special treat. I like to smother them in butter with a bit of maple syrup.
Find more great paleo recipes and inspiration here. 
Savory Bacon and Scallion Pancakes
- Yield: about 12 pancakes 1x
Description
Make a savory pancake that will satisfy all of your brunch eaters. Top with cheese or add a touch of sweetness with jam or the usual maple syrup.
Ingredients
- 1/2 C almond flour
- 1/4 C coconut flour
- 1/4 C tapioca flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 3/4 C almond milk (unsweetened) or coconut milk
- 1/4 C ghee or butter (melted)
- 2 Tbs bacon fat (melted)
- 6 pieces of crispy bacon, chopped
- 6 scallions, finely chopped
- 1/2 raw cheddar cheese (shredded) (optional)
Instructions
- Combine all ingredients until smooth
- Heat a cast iron skillet and melt fat or oil of choice
- Drop 1/4 C of batter at a time and let cook until bubbles start to show around the edges, about 2 minutes per side.
- Category: Breakfast
Frequently Asked Questions
Can I use a different type of cheese instead of aged raw cheddar?
Yes, you can substitute with your favorite cheese, but keep in mind that the flavor will change; a sharper cheese will provide a more intense taste.
What type of flour is suitable for these pancakes?
For a paleo version, use almond flour or coconut flour; however, traditional all-purpose flour can also work if you’re not following a paleo diet.
How do I know when to flip the pancakes while cooking?
Flip the pancakes when you see bubbles forming on the surface and the edges start to look set, which usually takes about 2-3 minutes on medium heat.
This is amazing! I used to buy scallion pancakes at Lee Lee’s all of the time I’m definitely going to have to try making my own!