This is one of those recipes I’ll haul out when I’ve got company coming over so I don’t have to keep everyone waiting around for brekky: mini maple bacon pancake bites I can make ahead of time. They taste pretty awesome cold or warmed up. Make some with good ol’ bacon for your meat-eating friends and another batch without for your veggie friends. They’re easy to make, so feel free to make a ton and swap in new mix-ins like chocolate chips, blueberries, whatever you like.
These pancake bites make efficient use of ricotta as a major element of the ingredients which keeps the carbs low, the moisture content high, and everyone super happy because it’s DELISH.
Here’s how to make these breakfast nuggets:
1 cup part skim ricotta cheese, drained
2 eggs, beaten
2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp maple extract
1/2 cup multigrain pancake mix
3 slices of turkey (or regular) bacon, baked until crispy and finely diced
Preheat oven to 350F.
Spray mini muffin pan with nonstick spray.
Whisk the eggs and mix together with the ricotta, extracts, and cinnamon.
Sift (or slowly mix) the pancake mix into the ricotta mixture.
Fold in the diced bacon pieces.
Divide into your muffin tin, making sure to fill them almost all the way to the top.
Sprinkle each muffin with a few bacon bits and bake for 18 minutes.
Let cool before removing from the muffin pan.
Enjoy with a drizzle (or a lot!) of your favorite maple syrup. These can be reheated in the microwave, but they are also amazing cold.
Original recipe and more photos over here.