These savory BLT Protein Pancakes are a healthy, lower carb, lower sugar way to enjoy the fluffy deliciousness of pancakes. They’re perfect for breakfast, brunch or even dinner!
Bake thick bacon at 400 degrees Fahrenheit in oven for 20-25 minutes, depending on how crispy you prefer your bacon. I bake it on a rack that fits inside a cookie sheet, so the grease falls below. TIP: cut the bacon in half with kitchen scissors before you bake it, rather than breaking it in half after it’s cooked to avoid crumbling it.
While the bacon is cooking, mix and make your pancakes. Heat electric griddle to 375 degrees and lightly oil it. Mix 2 cups mix with 1 1/3 cups of preferred milk and 2 eggs (stir well, but don’t over-blend).
Drop pancake batter onto griddle, dividing the batter evenly to make 12 pancakes, if you want to stack 3 as shown in the photos above.
Cook for about 2 1/2 minutes on each side — the protein pancakes won’t bubble, so check to make sure you aren’t overcooking them.
Slice your tomatoes and fry 4 eggs.
Stack 3 pancakes, then place lettuce or spinach on top, 2 pieces of bacon (4 halves), tomato and egg (optional), then top with balsamic drizzle.
