The first (and only) time I had bacon and maple syrup on pancakes was in New York when I was fifteen. Back then, the idea of putting that combo on a pancake was INSANE to me. I went back to Killarney with tales of how, in Newmerica, they paired pig meat with things other than cabbage and spuds, and the townsfolk shook their heads in disbelief and dismissed me as a loon spinning a yarn. I’ve decided to relive that wacky meal, this time completely animal-free. It was decidedly less of a bizarre concept than the first time I had it but it was absolutely delicious and I’ll definitely be making these again.
‘Bacon’ and Maple Syrup Pancakes [Vegan]
- 1¼ cups of plain or spelt flour (for wheat-free)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. apple cider vinegar/white vinegar
- 1 Tbsp. oil, plus extra for frying
- 2 Tbsp. maple syrup
- 1 cup non-dairy milk
- 1 package coconut bacon
- Mix the flour, baking powder and salt together in a bowl.
- Make a well in the middle and add in the oil, vinegar maple syrup and half the milk. Stir together and gradually add the rest of the milk to create a smooth batter. You can add another tablespoon or so of milk if it’s still a little thick. Try not to over-mix the batter as it will make the pancakes dense.
- Lightly oil a frying pan and place over a high heat. When the pan is hot, lower the heat to a medium. Pour a ladle of batter into the centre of the pan and allow to fry for about 30 seconds. Flip the pancakes and cook the other side for about 20 seconds. The pancakes should be lightly golden. Place the cooked pancakes on a plate in the oven on a very low heat while you’re frying the rest to keep them warm.
- Serve the pancakes stacked high and smothered in maple syrup. Sprinkle with a generous amount of coconut bacon.