Anyone who knows anything about Elvis knows one of his favorite meals was a deep fried banana and peanut butter sandwich with bacon. Now, let’s preface this with the fact that I’ve actually had one of these before. I’ve also had an Elvis burger (at The Ram Brewery in Chicago) which is pretty much one of my most favorite things in the world. I’m fairly confident that The King and I would have been food BFFs because I love weird combinations of stuff too, especially sweet and salty.
So when I decided to whip up some Paleo “peanut” (almond) butter cocoa banana pancakes, I decided why not honor the man by adding bacon? And really, what isn’t made better by adding a little bacon?
Recipe: Paleo Elvis Pancakes
- 1/3 c. coconut flour, sifted
- 1 tbsp. cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tbsp tapioca starch or arrowroot
- 2/3 c. almond butter
- 1 c. almond milk (I used Unsweetened Chocolate)
- 2 eggs, beaten
- 1 tbsp. honey
- 10-15 drops of Vanilla Creme Liquid Stevia
(or just add more honey to sweetness level)
- 4-6 strips of bacon, cooked till crunchy
- Mix dry ingredients – coconut flour, cocoa powder, baking soda & powder, and arrowroot/tapioca – in a large bowl.
- In a separate bowl, mix remaining ingredients (except bacon).
- Combine by adding dry to wet and mix well.
- In a nonstick skillet on medium heat, pour a small amount of the mixture and place two small slices of bacon on top.
- Wait until small bubbles form on top of pancakes to flip, about 2-3 minutes.
- Serve with sliced bananas and pure maple syrup.