Everyone has an opinion of what constitutes a healthy breakfast. This KettleBelle is no different! Sure, some mornings I crave fruit or fresh green juice, but usually I try to have a protein-rich breakfast to start my day right. Sometimes it’s a stir-fry, other times it’s poached eggs on a bed of kale sautéed in coconut oil.
Lately, it’s been homemade protein pancakes with pancetta. I love these. I could eat these for breakfast most mornings, although sometimes I would add banana and cinnamon to make a sweeter treat (and eliminate the pancetta). These are exactly what I need to prepare myself for a kettlebell workout!
Here’s the ‘sort of’ recipe if you want to give these a go:
Pancetta – a few strips per person – begin to shallow fry these in some coconut butter in a pan. Keep the heat low. You want to cook them without crisping them at this point.
In a bowl, mix 2 eggs , approx 80 g ground almond flour, 1/2 tsp baking soda, 1 tbsp chia seeds, & 1 tsp agave nectar. The consistency should be that of conventional pancake batter!
In your pan, push the cooked but floppy bacon/pancetta to the side, make sure that there is a nice layer of coconut oil/pancetta drippings and then drop spoonfuls of batter in to make pancakes of your desired size. Allow these to cook on a medium-low heat until golden brown on the bottom. While they fry, I am constantly tilting my pan in all directions to make sure that they are evenly coated with oil.
Flip the pancakes & then take the pancetta (which is getting crisper as time goes on) and allow it to rest on top of the pancakes. This will impart a tasty flavour into the pancakes & keep everything moist.
When the pancakes are cooked through, cut them in half and make them into little pancetta sandwiches. Drizzle a bit of agave nectar over top if you want. Enjoy!