Servings: 4 Prep: 20 mins Cook: 15 mins Total: 35 mins
This is a bit of an odd one. I could make the argument that if you make this, then you’re trying too hard. That said, anyone complaining about someone trying too hard… isn’t trying hard enough!
I wanted to see what would happen if I combined a one-to-one ratio of Lakanto Pancake Mix with Lakanto Chocolate Chip Cookie mix. I suppose I was hoping for something like a softer chocolate chip cookie, in a light pancake form. I combined equal parts of each mix and their appropriate additions, made the mix, then made pancakes. They were ok. Definitely tasty, but dense. Not really what I was going for.
I added a bit of baking powder to a second batch and decided to lay some bacon down on the griddle, pouring the mixture over the bacon. This was “better”, but still dense and not very attractive. The salty bacon was a nice touch, though!
Over the years, I’ve amassed a fairly substantial number of baking pans and molds. I thought, “Well, rather than use a griddle, what if I used a muffin-top pan?” So, I sprayed a small muffin-top pan, poured in the batter, then marked the spot on top with an X of bacon, baked and… Yowza! They got the lift I was looking for!
I stacked ‘em up, drizzled some Lakanto Maple Syrup over the top and downed with glee!
Bacon Chocolate Chip Cookie PancakesPrint Pin Rate
- 1/2 192 g bag Lakanto chocolate chip cookie mix
- 2/3 cup Lakanto pancake mix
- 1/4 cup Lakanto Semi Sweet Sugar-Free Chocolate Chips
- 1 tsp baking powder
- Dash salt
- 2 large eggs
- 1/4 cup almond milk
- 1 tsp vanilla
- 3 Tbsp melted butter
- 12 slices crispy bacon
- Pre-heat oven to 350°F (177°C).
- In a large mixing bowl, combine cookie mix, pancake mix, chocolate chips, baking powder and a dash of salt. Mix dry ingredients well.
- To the bowl, add the eggs, almond milk and vanilla. Whisk ingredients together. While whisking, drizzle in the melted butter.
- Spray a muffin top pan (or a 13”x9” [33 x 23 x 5 cm] casserole pan to make something more like a coffee cake). Divide the batter between the little cups and spread evenly into the cups. If using a casserole pan, just pour it in, then spread evenly. Break each bacon slice in half, then make a crisscross pattern on each cake, or just make 12 little crisscross patterns on the batter, in the casserole pan.
- Bake for 13 to 15 minutes (20 to 23 minutes with casserole pan), or until you see a bit of color on the dough. Remove and enjoy (with optional butter and/or syrup)!
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2 thoughts on “Bacon Chocolate Chip Cookie Pancakes”
I haven’t tried this recipe yet, but I definitely will! My comment is just to ask–do you actually like the syrup? I tried it in my quest to find a sugar free replacement for real Maple Syrup. For me it was a total fail, but maybe that’s because I have lived my entire life in Vermont. I’m just spoiled by the real thing. Guess I’ll have to resign myself to a life without maple.
As someone who counts total carbs, not net carbs, 34.1 total carbs per serving is awfully high. That exceeds my daily intake, so I won’t be trying these, thank you.