Super easy, fluffy, and delicious Paleo pancakes are made savory with chives, then topped with fried eggs, bacon, and 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