Chocolate Chip Bacon Pancakes ~ no gluten, nuts, dairy, soy or refined sugars!

I've been feeling rather uninspired for dinners lately until tonight when I remembered that I had a package of bacon in the fridge. Woo hoo!! Pancakes and bacon sounded good and then it hit me: chocolate chip bacon pancakes!

They turned out amazing!! I love them!  They are not very sweet, I am not a fan of super sweet things. Part of the not sweetness of them is due to the unsweetened chocolate that I use in the batter, if you use sweetened chocolate chips (like Enjoy Life brand) then they will be very sweet.

Hope you enjoy them as much as we did!

Ingredients:
1 organic egg
1 cup Organic Coconut Milk Beverage Unsweetened
2 Tablespoons olive oil
1 tablespoon Organic Coconut Sugar
1/4 teaspoon sea salt
3/4 cup Bob's Red Mill Gluten-Free All-Purpose Flour
1/4 cup Organic Coconut Flour
1/2 ounce Baker's Unsweetened Chocolate
4 ounces of bacon (I use Hemplers that is cured with organic honey instead of sugar)

Chop up the bacon into small cubes and fry in a frying pan. Drain bacon from oil and let set on a plate covered in a paper towel. Chop the chocolate cubes into tiny chunks.

Using a fork, whip the egg in a medium mixing bowl for about 30 seconds. Stir in the remaining ingredients and stir just until mixed and not lumpy. Do not over mix. Gently fold in the bacon and chocolate chunks.

Pour 1/4 cup of batter at a time onto a griddle heated to 375F. Grill pancakes for a minute or two on each side until they are a beautiful golden brown.

Yields 10 pancakes

 We enjoyed these with our organic Earth Balance spread and a little maple syrup drizzled over the top.

For more amazing recipes, be sure and check out Allergy Free Alaska and their Gluten Free and DIY Tuesdays page! Talk about some amazing recipes!!

Delicious Dinner

Experimented a little bit with dinner tonight! I am so thankful that I am married to a man who is willing to eat anything once!!

I decided to try making stuffed chicken and some mashed cauliflower (instead of mashed potatoes)

I gathered all my ingredients and got ready...

Sliced spinach

Shredded Goat Cheese

Sliced Mushrooms

Nitrate-Free Bacon

Chicken Breast

Rice Flour

Dried Basil

Garlic Salt

I started by cooking the bacon in a frying pan on my stove-top. While it was cooking I cleaned the chicken and pounded it flat (I put it inside a large plastic bag and pounded it with a frying pan), then cleaned and sliced the veggies. 

After the bacon was done cooking I drained the grease off and put the bacon on a paper towel (to absorb more of the grease). I filled each chicken breast with the foods I had prepared (some with mushrooms and some without). 

Next I mixed the rice flour, basil and garlic salt  together in a shallow bowl. After the chicken was topped with veggies and meat, I folded it in half, fastened it closed with a toothpick or two, and then floured each side before setting it onto a cooling rack. 

I covered a cookie sheet with foil and then placed the cooling rack with the chicken on top and cooked it at 400 F for 55 minutes (until it was cooked thoroughly). 

While the chicken cooked I cleaned and boiled a whole head of cauliflower. Once it was fully cooked I drained off the water and mashed it up with a potato masher. I added a bit of goat milk, some garlic and salt. 

Yummmy!! A delicious dinner. It is fully gluten-free, dairy-free and loaded with veggies and nutrients!!

So easy and the kids loved it!