Fact of the day number one: Mornings that start with pancakes are always good.
Fact of the day number two: Paleo pancakes are really hard to flip.
Don't pretend you don't know what I'm talking about, because if you've tried just once to make paleo pancakes, you've experienced the helpless struggle of paleo pancake flipping. And after trying to flip your own pancakes, you (like me), may have come to the conclusion that all of those glorious "paleo pancake" images on Pinterest are faked. Or done by magicians. One of the two. Because flipping paleo pancakes takes magic. (Seriously).
Case in point: my best flipping experience to date (below). Pancake one, in the upper left, is folded over on itself. Trying to fix it only made it worse, so I decided to stop while I was only slightly behind. Pancake two, on the right, ripped right in half during it's flip, something that I tried to mend with some batter and extra skillet time. Take note of that big battery seem through the middle. Pancake three, the baby, somehow miraculously flipped just the way it should have! Of course, it was only about 2 inches across, a drip in the pan from the last remaining batter. Still, I was psyched. My best paleo pancake yet!! I literally shoveled this pancake onto a spatula, ran to Oliver in the next room, and showed off it's perfect flip as if it was an award-winning show dog. See, it's round, flat, and all it one piece! Best in class without a doubt.
Fact of the day number three: Pancake breakfasts are delicious even if the pancakes are ugly. (Unless we're talking about extraordinarily burnt pancakes, bad batter, and pancakes dropped in dirt).
These pancakes? They're bejeweled with a slice of sweet Seckel Pear, and studded with bacon. Yes, the bacon is in the pancake. Sweet and salty pancake bliss. A dab of butter, a drizzle of organic honey. This is how I pancake.
Paleo Pear and Bacon Pancakes
4 slices bacon
1 seckel pear
2 tablespoons coconut flour
2 tablespoons milk of choice (canned full-fat coconut works well, I have also used almond milk, kefir, and cow's milk)
Option: butter and syrup or honey for serving
1. Lay the bacon in a single layer in a large skillet or on a griddle, and cooker over low heat, turning over once it begins to curl, and finally removing from the pan once it's crispy (set aside for later use). Pour all but 2 tablespoons of grease out of the pan and discard (the remaining 2 tablespoons are perfect for cooking your pancakes in.
2. Mix the batter: combine the banana, coconut flour, eggs, and milk in a blender, pulsing until smooth. Roughly chop the bacon, and stir it into the batter.
3. Slice the pear into 1/2 centimeter vertical slices, removing the stem and seeds.
4. Using the same skillet you cooked the bacon in, cook the pancakes over low heat: Lay 4 of the slices in the skillet, and pour enough batter over each pear slice so that it covers the pear and spreads about 1 inch beyond. You may need to use a fork to distribute the bacon chunks evenly through out the pancake. Cook on one side until bubbles are visible on the top of each pancake, and then carefully (very carefully) use a good spatula to flip each pancake. Cook until golden on the bottom. Remove from pan, and repeat this process until all of the batter and pear slices are used. Serve warm with butter and syrup/honey.