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Savory Paleo Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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

Course: Breakfast, Main Course
Cuisine: American
Keyword: bacon, breakfast, brunch, dairy free, eggs, flourless, gluten free, grain free, paleo, pancakes, whole30
Servings: 4
Calories: 458 kcal
Author: Kasey
  • 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
  1. Preheat a griddle or large skillet to medium-high heat.

  2. 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.  

  3. Stir in 2 Tbsp. chopped chives, Dijon mustard, garlic powder, pepper, and salt. 

  4. 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.

  5. Cook the remaining 4 eggs by either pan-frying over easy, over medium, or sunny side up.  Alternatively you can poach the eggs.

  6. Serve pancakes with pan-fried eggs, crumbled bacon, and cherry tomatoes.  Top with avocado, greens, and maple syrup if desired. 

Recipe Notes

Nutrition information per serving (about 3 pancakes & using turkey bacon):
Calories: 458        Protein: 30g        Carbs: 29g        Fat: 22g          Fiber: 4g