Savory Paleo Pancakes are incredibly easy, and make a perfect breakfast, brunch, lunch, or dinner! These Paleo, gluten free chive pancakes are topped with over-easy eggs, bacon, and tomatoes for a savory way to enjoy brunch!
| Whole30 + Paleo + gluten free + grain free + dairy free + vegetarian option |
Would you take your brunch sweet or savory?
As much as I LOVEEEE my sweet stuff (can we please talk about Bananas Foster Waffles?!), I’m actually more of a savory breakfast/brunch kinda gal. My go-to brunch when we go out to eat is an omelette loaded with veggies (I prefer mushrooms, artichokes, spinach, peppers, onions – gimme it all!) and feta cheese, with a side of sourdough and potatoes or fruit.
I’m also a sucker for a good veggie breakfast bowl or hash. There’s this great breakfast restaurant near us that serves a breakfast Buddha bowl consisting of sweet potatoes, Brussels sprouts, roasted red onion, and dried cherries. Then it’s served with fried eggs and toast. So delightful.
Pancakes, though, are one of my faves. A classic.
My dad always made really good ones, too. Granted, it was boxed pancake mix, but he loaded them with fresh blueberries in the summer or juicy apples and cinnamon in hte fall. Pancakes were a treat at our house – usually something reserved for Saturdays when we were all home. During the school year, breakfast for me was either 2 bowls of cereal (yes, the super sugary kind! This kid thrived on Cocoa Pebbles and Honeycomb) or a toaster strudel before rushing out the door.
Sundays were about the same – usually a bowl of cereal or toast before getting ready for church.
So pancakes were reserved for Saturdays or camping trips.
I’ll never forget the year we went camping in Michigan’s U.P. and I slept in until 10 a.m. Breakfast was over by that time, so to wake me up, Dad threw leftover pancakes at the tent until I crawled out of bed (don’t worry – he made me fresh ones!).
Josh and I still practice intermittent fasting most days of the week, so when I don’t have anything planned for dinner (or I’m working late), breakfast for dinner is a life-saver.
These Savory Paleo Pancakes are sort of changing the game for me. It’s the perfect way to enjoy typically-sweet pancakes in a non-traditional savory way!
This breakfast doesn’t require much on your part either!
I used Bob’s Red Mill Paleo Pancake & Waffle Mix (not sponsored, I just really love this stuff!) which is a pre-made grain-free flour blend perfect for breakfasty things. So you don’t need a bunch of different flours to get the job done.
Note that this Paleo Pancake & Waffle Mix is also unsweetened – no honey, maple syrup, sugar, or anything! Which means it’s also Whole30 compliant! That also means that you can make your pancakes either sweet OR savory!
It literally could not be simpler: just whip up the pancake mix (I’ve slightly changed the directions!) and make it a little more savory by adding chopped fresh chives, a little Dijon (trust me on this one!), some garlic powder, and a pinch of salt and pepper. So simple!
While your pancakes are cooking (which, BTW, you can totally use a griddle to make these even easier!), cook up the bacon (or turkey bacon, like what’s pictured here) and the fried eggs.
I honestly prefer to cook my bacon in the oven because it’s less messy and has a lesser chance of burning. Sometimes when you’ve got too many things going on in the kitchen, things like bacon get overlooked.
You can cook your eggs however you’d like, but here I kept them over easy. Something about that egg yolk just running all over these pancakes is, like, the best. Feel free to make them sunny-side up, soft-boiled, hard-boiled, or over-medium/hard. Or even poached.
Other topping options could include…
- Sliced avocado
- Halved cherry tomatoes
- More chives
- Pure maple syrup (omit if Whole30)
- Sweet chia jam (trust me – the sweet & savory combo is the best!)
- Chicken or turkey sausage
- Microgreens or arugula
Now, if you end up with a pile of pancakes, you should know that these freeze very well. Wrap up any leftovers in plastic wrap or a silicone bag and freeze up to a couple months. When you’re ready to reheat them, pop them in the toaster and top with eggs & bacon.
I’m convinced this is one of the best ways to enjoy breakfast. These Savory Paleo Pancakes are
- completely grain free for those on a Paleo or Whole30 diet, or for those with gut imbalances who can’t tolerate gluten & wheat
- just the right amount of savory!
- incredibly fluffy and soft!!
- LOADED – absolutely loaded – with toppings
I really hope you give these healthy pancakes a go! They’re so stinkin’ easy (and delicious) it should be illegal.
Brunch is on me!
If you enjoyed this recipe, you’ll also love…
- Kale Avocado Chimichurri Breakfast Tacos (GF / DF / Paleo option)
- Vegan Bananas Foster Waffles (Banana Bread Waffles) (V / GF / DF)
- Savory Miso Oatmeal with Bacon, Greens, and Poached Egg (GF / DF)
- Banana Blueberry Kefir Smoothie Bowl (Paleo / V / GF / DF)
Pin these Savory Paleo Pancakes!
Super easy, fluffy, and delicious Paleo pancakes are made savory with chives, then topped with fried eggs, bacon, and maple syrup!
- 1 1/2 c. Bob's Red Mill Paleo Pancake & Waffle Mix
- 6 large eggs, divided
- 1/2 - 3/4 c. water or unsweetened almond milk
- 1 Tbsp. coconut oil
- 1/4 c. minced chives, divided
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 8 slices nitrate-free bacon or turkey bacon, pan-fried and crumbled
- 1 c. cherry tomatoes, halved
- Other topping options: sliced avocado, microgreens or arugula, pure maple syrup
Preheat a griddle or large skillet to medium-high heat.
In a mixing bowl, whisk together the pancake mix, 2 large eggs, and 1/2 c. water or almond milk. Add an additional 2-4 Tbsp. water or milk as needed to thin the batter to your preferred consistency.
Stir in 2 Tbsp. chopped chives, Dijon mustard, garlic powder, pepper, and salt.
When the griddle is hot, add 1 Tbsp. coconut oil; swirl to coat. Pour 1/4 - 1/3 c. batter onto the griddle/skillet and cook until bubbles form at the surface, 3-4 minutes. Flip and cook another minute or until golden and cooked through. Remove and keep warm. Repeat with remaining batter.
Cook the remaining 4 eggs by either pan-frying over easy, over medium, or sunny side up. Alternatively you can poach the eggs.
Serve pancakes with pan-fried eggs, crumbled bacon, and cherry tomatoes. Top with avocado, greens, and maple syrup if desired.
Nutrition information per serving (about 3 pancakes & using turkey bacon):
Calories: 458 Protein: 30g Carbs: 29g Fat: 22g Fiber: 4g