I recently started following the Trim Healthy Mama way of eating. No it’s not really a diet but rather a healthy way of eating that will keep you fit and trim. No counting calories, no cardboard food. Just delicious food in a new way of pairing your meals. If you haven’t heard of Trim Healthy Mama and have been thinking you want to eat better and feel better in your clothes, or maybe you just want to do something before those extra pounds creep on as we get older, whatever your reason it is worth checking out. I am not affiliated with Trim Healthy Mama nor did I get paid to tell you about them. Bottom line…it works and I felt you should know about them and this recipe I’m about to share!
I was wanting a little something different for breakfast this morning. The boys requested pancakes. What could I make to satisfy all of us? I found this Peanut Butter Bacon Pancake recipe via Joy the Baker Blog. I thought I would do a few tweaks of my own with my knowledge of Trim Healthy Mama and see if I could make this plan approved.
Well I’m happy to say my tweaks and experiment were a hit! The boys eagerly gobbled up the pancakes and requested seconds. I ate my share and will definitely be adding this to my Trim Healthy Mama recipe collection. These would be a Trim Healthy Mama “S” recipe.
Peanut Butter Bacon Pancakes
• 1 egg
• 2 tablespoons melted butter
• 2 tablespoons all natural peanut butter
• 1/4 cup Fat Free greek yogurt
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla
• 3/4 cup almond flour
• 1/4 cup ground flax
• 1 tablespoon ground Truvia or stevia sweetener to taste
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• bacon, cut and chopped (use as much or as little as per your preference)
In a medium bowl beat together the egg, butter, peanut butter, greek yogurt, almond milk and vanilla.
Add almond flour and ground flax. I have found depending on the brand you use that the fluffier the better for baked goods. So I put my almond flour and flax in my coffee grinder and ground it to a nice soft fluffy flour. Otherwise you might have more of a nutty texture and more grainy pancake than a fluffy soft one.
Continue to add your sweetener of choice. I used Truvia and again ground it in my coffee grinder to a nice soft powder rather than crystals. This way you can be sure it will blend in nicely with no grit.
Add baking powder, baking soda and salt and beat together.
Stir in your bacon pieces. I used real bacon bits I had on hand but frying up your own bacon will of course be the same. Making them as big or little pieces as desired.
Spray or add a dab of coconut oil to your pan or griddle on medium heat. Scoop about 2 tablespoons of batter on your griddle. I used a cookie scoop for manageable sized pancakes for flipping. Cook until you see the edges start to bubble and firm and then flip. I found the batter was a little thicker so I flipped them a couple times to make sure they were cooked through. You could also thin out your batter a little bit more with some almond milk.
Makes about 12 (3 inch size) pancakes. But they are very filling. The boys had a dab of maple syrup on theirs and I just had a tiny bit of butter. So good with or without a topping. These would be great for freezing and with just a quick warm up in the morning an easy to go breakfast.
*** This post is linked up at Stacy Makes Cents Trim Healthy Tuesday.