It’s after midnight and I’m wondering why I haven’t been able to fall asleep yet when I decide to get up and put my brain to good use. I often do my best strangest creative work when I’m suffering from insomnia. I put the kettle on for a cup of tea and all of a sudden I notice… it says right there on the package… the tea I’ve been binge-drinking all day is caffeinated. But I can’t eat breakfast without tea, so I’m drinking another caffeinated cup and noshing on Bacon, Egg, and Cheese Pancakes.

Fast forward eight hours because after I told you about my insufferable sleeping habits, I transitioned to some other food-bloggy stuff like photo editing. Then I read a book [The Poisonwood Bible. Amazing. I’m thinking of starting some lifestyle posts. Maybe I’ll write about books. I ♥ books.] and I finally fell asleep around 2am.

Friiiiiends… Last night, I just really reeeeally wanted to fall asleep so that I could wake up and eat Bacon, Egg, and Cheese Pancakes again.

And so here I am. I literally could not wait to stuff my mouth this morning. I usually have a cup or two of coffee and try to wait for my stomach to start growling before I eat. Mmm… nope. Not this morning. Pancakes before coffee and pancakes with coffee. First time ever.

My other really non-existent dilemma because I’m totally throwing it out the window today is that I really try to eat in moderation. For example: Bacon, Egg, and Cheese Pancakes for one meal, egg whites + tomatoes the next, BEC Pancakes again, balanced by an apple + almond butter, then BEC Pancakes, then maybe some tuna salad + cottage cheese… You get the idea.

But man, oh man. I am going to eat these until they are gone and I won’t reconsider, so don’t try to talk sense into me. Thankfully, I have just enough self-control to spread them out over a day or two instead of downing them all in one sitting.

I can’t, for the life of me, figure out why no one has been making Bacon, Egg, and Cheese Pancakes. It seems like such a natural answer to the perpetual Breakfast & Brunch Dilemma of Sweet or Savory? And they are damn good. Especially with a drizzle of maple syrup. Yep. I did that.

Let’s also talk about the pancake mix I used. You are welcome to use whatever you want (make them from scratch if you’re feeling invincible!), but I made mine with Simple Mills Pancake & Waffle Almond Flour Mix – naturally gluten free, non-GMO, 6 grams of protein, only 4 grams of sugar, and just seven simple [pronounceable, spellable] ingredients. Head over to the Simple Mills website to check out their full line of impressive line of baking mixes.

It’s hard to tell what sort of a difference the Simple Mills mix made. My pancakes are fluffy, they’re a perfect shape and color, they are maybe a little more crumbly or mealy (sort of like corn cakes), but it’s totally, 100 percent working for me and I will buy boxes and boxes of Simple Mills Mix over and over again.

I also made a pizza yesterday with Simple Mills Pizza Dough Almond Flour Mix and, geez, the company has won me over. More on that in another post! Right now I need to to make Bacon, Egg, and Cheese Pancakes and see for yourself what I’m talking about.

Bacon, Egg, and Cheese Pancakes

Indulge your sweet + savory with this twist on pancakes. I used Simple Mills Pancake & Waffle Mix as my base, but feel free to make pancake batter from scratch or using Bisquick. Makes about 12 6-inch pancakes.

Ingredients

For plain pancake batter*

• 1 box Simple Mills Pancake & Waffle Mix
• 5 eggs
• ¼ cup + 1 tablespoon milk
• 3 tablespoons vegetable oil

Add-ins

• 1 pound center-cut bacon ~1½ cup crumbles, cooked and crumbled , divided
• 1½ cup chopped scallions divided
• 1½ cup shredded cheddar cheese divided

Toppings

• 4 eggs
• Additional crumbled bacon scallions, and cheese
• Maple syrup optional
• Hot sauce optional

Instructions

For plain pancake batter*

1. Follow package directions to make pancake batter. For Simple Mills mix, whisk 5 eggs, milk, and vegetable oil. Add entire box of mix and combine. Don’t overmix.

Add-ins

1. Fold in 1 cup crumbled bacon, 1 cup scallions, and 1 cup shredded cheddar cheese.

To cook

1. Heat a large skillet (or two!) over medium heat and coat with cooking spray. Spoon batter onto skillet, about ¼ cup batter per pancakes. Cook until edges are dry and batter starts to bubble, about 2 minutes, then flip, cooking the other side about 2 minutes until done all the way through.
2. Heat a separate large skillet over medium-low heat and coat with cooking spray. Gently drop raw eggs onto the skillet and cook until the white is opaque and the yolk has set, about 2 minutes.

To serve:

1. Divide pancakes among plates. Top each stack with a runny egg. Sprinkle with extra bacon crumbles, scallions, and cheese. Serve hot with maple syrup or hot sauce, if desired.

Recipe Notes

*I used Simple Mills Pancake Mix as my base, but feel free to make pancake batter from scratch or using Bisquick. Make enough base batter for about 12 6-inch pancakes.