Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!
No, this is not a picture of burnt toast. I hope you’re not disappointed but I don’t think a burnt toast recipe is really worth the effort. I need to work on taking better photos.
Whenever I make pancakes, I always snack on them while I’m still cooking. By time I finish cooking them all and I’m ready to sit down and enjoy my breakfast, I’m absolutely stuffed and there are only 3 or 4 pancakes left. This is one of the reasons I’ll usually double my pancake recipes and have them for breakfast the rest of the week. Pancakes are just one of those foods that taste good reheated and the leftovers make a quick breakfast.
I love these pancakes because they are made up of coffee, bacon, eggs, chocolate…it’s the perfect breakfast in one convenient package! I was really worried about the coffee grounds making these into crunchy pancakes but it was a non-issue. I had some pretty fine grounds and they added no texture whatsoever. If yours are really coarse, you may want to run them through a grinder or food processor of some sort.
- 3 eggs
- 1 banana
- ¼ C cocoa powder
- 3 strips cooked bacon with 1 Tbsp fat reserved
- 1 Tbsp coffee grounds
- ½ tsp baking soda
- ¼ C soy free mini chocolate chips (I used Enjoy Life brand)
- Fat of choice for greasing griddle (I used more leftover bacon fat)
- In a blender or food processor, combine eggs, banana, cocoa powder, bacon fat, coffee grounds, and baking soda. The batter should be smooth but a few banana chunks won’t hurt anything.
- Crumble cooked bacon and stir into batter by hand along with the chocolate chips.
- Grease a large skillet or griddle and warm over medium heat. As soon as it gets hot, slowly pour the batter onto the griddle whatever sized pancakes you would like. If your blender doesn’t have a pour spout, a ladle will make this easier.
- When you see bubbles start to form on the pancake and the edges begin to look barely cooked, flip them over to finish cooking.
- If you enjoy stomachaches, top with maple syrup. I love maple but it was just too much for this. I ended up using some whipped coconut cream and it was perfect.
If you don’t have a blender or food processor, the banana should be soft enough that you can easily mash it with a potato masher or a fork (and some patience!) Just make sure everything gets thoroughly combined.