Vanilla Flax Pancakes with Fresh Figs and Maple Poached Back Bacon

My mom got me hooked on ground flax seed ages ago and now I’m one of those people who stirs it into their orange juice every morning — not just because it’s so good for you, but because I love the texture and nutty flavor.

When I came across this grain-free recipe, I immediately jumped on it…because flax! So much flax.  I also threw in some back bacon and fresh figs, for good measure!

Vanilla Flax Pancakes with Fresh Figs and Maple Poached Back Bacon (adapted from Forest and Fauna)

  • 2 fresh figs
  • 1/4 cup maple syrup
  • 1/4 cup roughly chopped back bacon
  • 1/2 cup ground flax seed meal
  • 2 large eggs
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt

Whisk together the flax, eggs, butter, milk, lemon juice and baking soda in a large bowl.  Stir in the vanilla and salt and set aside.  In a small frying pan over medium heat, cook the back bacon until crispy and golden brown.  Remove from heat, pour in the maple syrup, cover and set aside until ready to use.  In a large frying pan over medium low heat, add a splash of olive oil and pour in a small amount of batter.  After a few minutes, flip the pancake and continue to cook until golden brown.  Once done, set aside on a plate and repeat for the remaining batter.

When serving, stack a few pancakes on a small plate and spoon on a generous serving of maple poached back bacon (with syrup).  Top with fresh sliced figs and enjoy!

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