Grain-free bacon and maple syrup pancakes

Last Updated on June 5, 2019 by Afifah Hamilton
Read Time: 3 min

✓Gluten-free ✓Grain-free ✓Low-Carb ✓Dairy-free (option) ✓Nut-free

Here’s bacon and eggs American style! I’ve known about bacon and maple syrup pancakes as an idea from across the pond, but I’d never got round to making it until recently and it worked a treat. We’ve had it a couple of times now and everyone loves it. The whole thing is grain-free, paleo and pretty low-carb as long as you keep the maple syrup under control.

To make this recipe Paleo – and hence grain-free – I made the pancakes with tapioca flour (aka tapioca starch) and eggs. These produce nice, thin, gluten-free English-Style pancakes which are considerably lower in carbs than the traditional wheat flour recipe. I made lots of small irregular shaped ones, 3 to 4 inches across on a griddle (plancha). If you want larger and more evenly-round pancakes use a small frying pan. If you prefer thicker pancakes (more like Scotch pancakes) substitute the tapioca for one and a half times the quantity of almond flour. This will lower the carbs and raise the protein and micronutrients.

INGREDIENTS (breakfast for 4 people)

  • Streaky bacon (approx 280g)
  • 40g tapioca flour (or 60-70g ground almonds for Scotch-style pancakes)
  • 30ml milk (cow, goats, almond or soy milk will work, or just water)
  • 6 small eggs (5 medium, 4 large or 3 jumbo eggs)
  • Olive oil
  • Maple syrup

Preheat the fan oven to 140°C (275°F).


Place the streaky bacon strips on a baking tray (or two) so they are not touching and pop them in the oven. They should crisp up whilst you are doing the pancakes, but check them close to the end and turn up or down to finish to perfection.
Place an empty plate or tray on a lower shelf in the oven. This is for placing the pancakes on as you complete each batch, to keep them warm.


Place the griddle/frying pan on a fairly high heat with olive oil so that it warms whilst you make the batter.

Add the tapioca flour to a mixing bowl (approx 2 tbsp / 40g).

Add a splash of milk and mix thoroughly, adding more milk little by little to avoid lumps forming, until you have a runny mixture. (I find tapioca flour mixes easily and does not go lumpy as readily as corn flour)

Note: If you are making the Scotch-style pancakes with almond flour, you can leave out the milk altogether and go straight to the next step.

Add the eggs, cracking them straight on top of the mix.

Beat until you have a thin batter. If you are making thicker pancakes with almond flour this will be thicker, but still runny, not stiff.

Spoon the mixture on to the pre-heated griddle trying to make sure they don’t run into each other.

Give them a minute or two before flipping each one with a spatula. You may need to add more oil as they seem to cook best with more.

At this point they tend to pucker and puff up nicely. (If you are following the almond version you will see the pancakes rising and thickening)

Check they look good on both sides, then place them on the pre-heated plate in the oven while you make the next batch. Check the bacon, and turn up or down as necessary.

Repeat until the batter is used up. Then remove the bacon and plate of pancakes from the oven.

Serve at the table with maple syrup and cream. We use goat’s cream for some of us and cow’s cream for those that can tolerate it. If you can’t have any dairy try coconut cream (not creamed coconut!) or a soya alternative, or skip the cream altogether.

There should be enough for four people to have two servings like this:


Macros for the tapioca version, per person (¼ of above recipe qty)*

P: 30g   C: 8g   F: 31g   E: 430 kCal

*Excludes cream and maple syrup dressing.

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