Pancakes topped with Pulled Pork

Well, here is the second recipe I made using that same basic pulled pork from the previous post. I have my favorite spice rub for pulled pork (which will be in the book!), but I am so glad I made a 'plain' batch so I can 'dress it up' in different ways. I used my favorite grain free/gluten free pancake recipe and simply added the pulled pork on top, after crisping it with a bit of maple syrup and coconut oil. Yes, that simple!

I posted (almost) the same pancake recipe a bit over a year ago, but since I made a few small changes this time, it is posted again below.


Pancakes with Pulled Pork

Makes ~8 small-medium pancakes

Ingredients

  • As much left over pulled pork from this basic recipe, depending on how much you would like to eat
  • 2 tbsp maple syrup, adjust depending on how much pulled pork you are using
  • 1 cup almond flour
  • 2 eggs
  • 1/2 cup almond milk
  • 1/4 cup plain Greek yogurt
  • 2 tbsp ground flax seeds
  • 1 tsp aluminum/gluten free baking powder
  • 1 tsp ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp all spice
  • 1 tsp pure almond extract
  • Coconut oil or butter
  • 1 banana, cut into small chunks

Instructions

  1. Heat coconut oil over medium heat and once melted, add pork and maple syrup
  2. Cook over medium heat for 3-4 minutes, tossing occasionally until it is crisp, but not dry. You can vary cooking time to suit personal preference and level or crispiness. Set aside but keep warm
  3. Mix flour, baking powder, flax and spices in a bowl
  4. In a separate bowl, beat the eggs and mix in the yogurt, almond milk and almond extract
  5. Pour the wet ingredients into the dry ingredients and mix until combined
  6. Fold in banana chunks\r\nHeat coconut oil in a pan and cook on each side
  7. Serve with maple pulled pork on top

Note - Cooking time is slightly longer than normal pancakes. Also, although I find them comfortable to flip, use caution, at least for the first ones you make!