BLT Savoury Pancake

Breakfast is my most favourite meal of the day. I love a nice hearty cooked breakfast especially on the weekend but unfortunately a lot of those kinds of breakfasts are quite greasy and only contain meat and carbs and leave my tummy feeling very heavy. I always like to create ‘healthier’ breakfast recipes which we can enjoy, especially on the weekends. Here is my take on a bacon, lettuce and tomato breakfast on a savoury pancake… Enjoy!

BLT Savoury Pancake
Gluten Free, Dairy Free, Refined Sugar Free
(Makes 4 serves)

Pancake Ingredients

– 1 cup gluten free plain flour
– 1 cup unsweetened almond milk
– 1 egg
– 1/2 cup grated zucchini
– 1 cup baby spinach
– pinch of salt and pepper
– 1/2 teaspoon paprika
– 1/2 teaspoon dried mixed herbs
– pinch of dried chilli flakes
– 2 teaspoons coconut oil

Method

1. Combine all ingredients into a large mixing bowl and mix until you have a thick (and chunky) pancake batter.
2. Melt coconut oil in a heated frying pan. On a low heat, spoon 1 ladle full of batter onto frying pan and smooth down with back of ladle to form a round flat shape.
3. Cook the pancake for 3-4 minutes on each side until golden brown and cooked through the middle. Continue until all pancakes have been cooked.
4. Set pancakes aside on a plate ready for BLT topping. (I cover my pancakes with foil and keep them warming in a low oven until I’m ready to put the BLT topping on top)

BLT Ingredients

– 1 punnet of cherry tomatoes, chopped into quarters
– 1 Tablespoon dried basil
– 1 teaspoon olive oil
– pinch of salt and pepper
– 1 teaspoon lemon zest
– 1 bunch of baby Cos lettuce washed and dried
– 2 slices of nitrite free bacon per pancake

Method

1. In a medium bowl mix together tomato quarters, dried basil, lemon zest, salt and pepper and olive oil. Pour mixture into a pan on medium heat and cook for 5-6 minutes until the tomato pieces are cooked through. Remove and place to the side in a bowl.
2. In the same frying pan, place all the lettuce leaves in and toss through until they are slightly wilted. Remove from the heat, put to the side and then cook the bacon in the same pan.
3. Place a savoury pancake on a plate and assemble the BLT topping on top of the pancake by placing 2 wilted lettuce leaves on top of the pancake, followed by 2 pieces of bacon and then top with a a couple of spoonfuls of tomato quarters.