Gluten-Free Bacon Pancakes Recipe

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What’s the one type of food that you can have at any time of the day (if you say popcorn, then you might be my new best friend)? There is an undeniable fact that if I was asked what food I would take to a deserted island, it would be popcorn.

But, if you’re thinking ‘breakfast food’ then, BINGO! There is no harm in admitting that you could eat steak and eggs at every meal, and really, bacon should be eaten at all times of the day. Breakfast food is the cornerstone of how our eating habits should evolve. They say breakfast is the most important meal of the day, so let’s just make it EVERY meal. Imagine, scrambled eggs and cheese on top of a bacon weave ON TOP of a 1/4 slice of a fried and gluten-free breaded tomato?


Every Sunday, ever since my family and I discovered XO Baking Co and their gluten-free pancake mix, my family has been eating gluten-free pancakes every Sunday. A gigantic plate of Mickey Mouse shaped pancakes dripping with pure Canadian maple syrup and often covered with whipped cream. That’s breakfast.

In the spirit of letting the world know that gluten-free food can taste just as good as it’s gluten-full counterparts and in the spirit of seeing how much I love and care for bacon like it was my first born, here is the full unique recipe for an amazing gluten-free breakfast provided by me.

The Gluten-Free Bacon Pancakes


1 cup of XO Baking Co. gluten-free pancake and waffle mix

6 slices of gluten-free bacon

2 large eggs

3/4 cups of milk

1/4 cup of half and half 10% cream

2 tbsp of gluten-free apple sauce

2 tbsp of real maple syrup

1 tbsp ground cinnamon


  1. Cook all the bacon to a flimsy texture, medium rare is probably best. In the interest of time. (I cooked the six slices in the microwave on HIGH for 2 minutes. It worked perfectly) You don’t want the bacon to be like the kind of bacon bits you would put in a salad. Then set it aside on a paper towel lined plate and cover with paper towel to soak up the extra grease.
  2. Start by making the XO Baking Co gluten-free pancake mix as directed on the box (don’t be surprised, but it’s just combing the rest of ingredients in a large bowl with spout and handle). Whisk until no lumps are present. It should be thin enough to pour and thick enough to not run like water.
  3. Cut the bacon with scissors into tiny squares and mix into pancake mix.
  4. On greased/buttered/oiled cooking surface like a pan or griddle, set to 300 degrees Fahrenheit pour the mix, making smaller diameter pancakes (out of one batch I was able to get 9). Cook until open bubbles appear on the surface then flip and cook until done. Usually a minute is good.
  5. It will smell like cinnamon and bacon and taste like a unicorn just kissed you. Serve with coffee, enjoy.