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Savory GF Pancakes with Pancetta & Brussel Sprout Hash

Ooohhhkay…. So last night there was an impromptu block party & the wine was a’flowing… Hangover days are cheat days in this house. And oh, so yummy! We had a late brunch: gluten free savory pancakes with honey drizzle, topped with crispy pancetta & brussel sprout hash.

These pancakes were amazing! Fluffy, slightly crispy! An altered version of my pancake for one recipe




Serves 3

Savory GF Pancakes with Pancetta & Brussel Sprout Hash

15 minPrep Time

24 minCook Time

39 minTotal Time

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  • 1 cup coconut milk
  • 2 eggs
  • 1 tsp Flavor God Himalayan salt + Pink peppercorn mix
  • 1 cup rice flour
  • 1 heaping tsp baking powder


    For Pancakes
  • In a large bowl whisk together eggs & milk.
  • Add in dry ingredients & whisk until smooth.
  • Heat a large skillet on medium high, melt ghee.
  • Drop large spoonfuls of batter. I make 2, 3 inch pancakes at a time.
  • When bubbly, flip, cook for another 2 minutes.
  • Serve with honey
  • For Savory Topping
  • In another skillet cook chopped pancetta until crispy
  • Slice brussel sprouts and add to the same skillet
  • Add in a tsp mustard & Italian herbs.
  • Mix well, when toasty and tender serve with pancakes.
  • I drizzled honey on each pancake, served 2 a plate and topped with a heap of the pancetta & brussel sprout hash.
  • Delightful!
  • You can also make these pancakes sweet, less salt, add a little honey to the mix. Serve with fruit & maple syrup!


these are by far, the fluffiest pancakes EVER!



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