Introduction: Chocolate Pancake Bacon Poppers

About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ki…

Dear Pig,

You are delicious. Especially when wrapped in a delightful chocolate blanket.

Your Friend,


These may not be the most beautiful looking creation, but I promise they are one of the tastiest you will ever eat! These were actually a happy accident that turned into a delicious snack! They can be packed in a lunchbox (with an ice pack) and eaten hours later, straight out of the container with no further preparation needed.

These are a terrific snack to pack with you when you are on the go (picnic, school, work, airplane, etc)!

Step 1: Ingredients

10 strips of bacon, cut in half (20 small pieces in total)

2 large bananas (use 2.5 if you your bananas are small)

2 eggs

1/2 cup almond butter

1/2 cup unsweetened cocoa powder

1 Tablespoon pure maple syrup

1 teaspoon baking soda

Step 2: Fry Your Bacon

You will need to fry your bacon until it is nice and crisp. I like to do this on a stovetop in a frying pan (so I can save the grease for later of course). Some people like to cook their bacon in a 400 degree oven for 20 minutes. Either way is fine, but fried bacon on the stovetop is my preference.

Work in batches until all of the bacon is crisp. Set aside.

Step 3: Make Your Batter

Making pancake batter is EASY!!! Throw the eggs, bananas, almond butter, cocoa powder, maple syrup, and baking soda into a food processor. Process until completely smooth (no banana chunks!), stopping to scrape down the sides of the bowl once or twice. The almond butter is sticky and can stick to the sides.....I usually only have to scrape down once. Transfer the pancake batter into a bowl.

Step 4: Set Up Your Work Station

Heat your pancake griddle to about 300 degrees. These will burn quickly so I use a lower than normal temp.

Arrange your cooked bacon, pancake batter, a spatula, and a cooling rack or two on the counter.

Step 5: Dip and Fry

This is the fun part! Dip each piece of bacon into the chocolate pancake batter, then lay on the griddle. When the edges become firm and not shiny like the center, they are ready to flip. Cook for a few minutes on each side. When the pancake is firm on both sides, remove to a cooling rack to cool. Repeat until all of your bacon is gone. If you have any leftover pancake batter, you can make a few plain pancakes at the end.

Step 6: Eat...or Cool and Save for Later

You can go ahead and eat them immediately...or you can put them in the fridge and snack on them later. Just pop them in your syrup or silverware required. They are the most satisfying snack when you want a small portion of fat/protein to tide you over until your next meal! I think they actually taste better cold, which is why they are so portable. You can throw them in a lunchbox with an ice pack and they will stay cool for hours!