Wheat-Free Bacon Pancake Sandwiches

I am a big fan of breakfast sandwiches, both the fast-food kind and those you can buy in the grocery store. But I can't tolerate the wheat, refined sugars and toxic additives in those. 

So, I hunted for a healthier alternative and found this recipe at Nom Nom PaleoThis is not something I would eat every day, but for a treat - yes absolutely. Oh, just so you know, my dad said he loved these and he's not a diet food person.

Makes 5 sandwiches: 300 calories each based on my revisions.


  • cooked bacon strips, thick slice or 10 thinly sliced
  • ¼ cup mashed ripe banana (1 medium banana)
  • 4 large eggs
  • 6 tablespoons full-fat canned coconut milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons of Bob’s Red Mill organic coconut flour
  • 1 Tbsp. Bob Mill's organic almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • pinch of salt
  • ghee or coconut oil (for frying)
  • 2 1/2 tablespoons maple syrup, divided among the sandwiches


Preheat the oven to 350 degrees F. Place bacon strips on a wire rack over a cookie sheet. Place in oven and cook until crisp (about 10 minutes). Remove bacon from oven and set aside.

In a medium-sized bowl, mash the banana with a fork until creamy. Add eggs, coconut milk, apple cider vinegar and vanilla extract. Mix well.

In another bowl, mix coconut flour, almond flour, cinnamon, baking soda, and salt.  Add wet ingredients and mix well until there are no lumps.

Preheat a skillet and grease lightly with coconut oils. (I used a nice electric skillet and preheated it to 300 degrees F) 

Pour 2 tablespoons of batter into a rectangularly shaped pancake. Cook as you would regular pancakes until the desired brown-ness is achieved on both sides.

Assemble sandwiches with two pancakes, one slice of bacon and about 2 teaspoons of maple syrup on each.