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Elvis-Style Grain-Free Banana Pancake

This is what I make when I'm craving a quick pancake, but don't want anything too heavy. I most often keep it simple with just a few blueberries added into the batter, but this version is ridiculously good. Plus, there's bacon. Need I say more?? If you don't have almond flour, you can also sub in regular or gluten-free all-purpose flour.
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Servings: 1 serving
Ingredients Method

Ingredients
  

  • 1 slice bacon
  • 2 eggs beaten thoroughly
  • 1 banana halved
  • 3 tbsp almond flour
  • 1 tsp vanilla extract
  • dash cinnamon
  • peanut butter
  • maple syrup or honey

Method
 

  1. In a small ovenproof skillet over medium heat, cook the bacon to your liking. Remove from skillet, reserving the rendered fat, and set aside to cool before crumbling.
  2. Mash half the banana, then whisk in with the eggs, along with the almond flour, vanilla and cinnamon. Pour batter into the skillet to cook in the bacon fat. Let cook a minute or two, then place skillet in the oven to broil a minute or so, until the top of the pancake is cooked through.
  3. Serve topped with the bacon crumbles, the other half of the banana, sliced, and a little drizzle each of peanut butter and maple syrup.