Breakfast for dinner? Yes Please!

So since I have given up wheat two months ago, I have really gotten into posting recipes on Pinterest.  I have to say I have become quite the baker!  I've decided to post my recipes once and a while when I have something particularly yummy!  Tonight I made a savory pancake...

This is the original recipe:  Bacon and Corn Griddle Cakes

I altered this recipe to be dairy and gluten free, but by no means is it low calorie or "healthy"!  But man they are yummy!

Bacon and Corn Griddle Cakes

Ingredients:

8 slices bacon, cut into 1/2-inch pieces
1/2 cup finely chopped sweet onion
1 cup all-purpose gluten free flour
1 tsp xanthan gum
1 large green onion diced
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup almond milk (or other non-dairy milk)
1 large egg, beaten
1 tablespoon vegetable oil
1 cup frozen corn
1/2 cup daiya cheddar style shreds
warm maple syrup, for serving

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened.
2. While the bacon is cooking, combine the flour, green onion, baking powder, salt and pepper. Stir in the almond milk, egg and oil, just until moistened. Stir in the bacon mixture (grease and all), corn and cheddar shreds. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.








3. Heat and grease a griddle or large skillet. Dollop oversized spoonfuls of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.



4. Serve stacks of griddle cakes with a good dose of warm maple syrup.


For those of you like me who count calories (maybe there aren't many of you), this recipe made 10 cakes at 267 calories each, not including maple syrup.

These are delicious and well worth the calories!

HAPPY EATING!