Gluten Free Western Pancakes are a savoury pancake loaded with ham, bacon, onions, green pepper and cheese.

Pour on some sweet, pure maple syrup for a delightful contrast of flavours!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before preparing the pancake batter I diced up an onion, half a green pepper and 8 slices of black forest ham.  Then I measured out some bacon bits.

For the pancake batter I poured some almond milk, 2 large eggs, some vegetable oil and some Bob’s Red Mill Gluten Free Pancake Mix into a medium sized mixing bowl.

After stirring the ingredients together I scraped the prepared meat and vegetables into the mixing bowl.

I stirred them into the batter, just until blended.

Next I dumped in some grated medium cheddar cheese.

I folded the cheddar cheese into the pancake batter.

The next step was to cook the pancakes.  I poured about 1/3 cup of batter, for each pancake, onto the preheated pan.

Once the batter was bubbling, I flipped the pancakes.  It took about 3 minutes per side.

Stack up the pancakes and serve immediatley or keep them warm in the oven.

Gluten Free Western Pancakes are a hearty variation to regular pancakes.

They are a fully loaded pancake that provide a delicate mix of savoury and sweet with the addition of pure maple syrup!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Gluten Free Western Pancakes:

• 2 cups almond milk
• 2 eggs, large
• 2 tbsp vegetable oil
• 2 cups Bob’s Red Mill Gluten Free Pancake Mix
• 1/2 yellow onion, diced
• 3/4 cup ham, diced
• 3/4 cup bacon bits
• 1/2 green pepper diced
• 1 cup grated medium cheddar cheese

How to Make Gluten Free Western Pancakes:

1. In a medium mixing bowl combine almond milk, eggs, vegetable oil, and Bob’s Red Mill Gluten Free Pancake Mix.
2. Add the diced onion, pepper, ham and bacon bits. Stir to combine.
3. Fold in the grated cheese.
4. Preheat a lightly greased griddle or non stick pan and turn to medium heat.
5. Once heated, scoop about a 1/3 cup of batter out for each pancake.
6. Flip pancake once batter starts to bubble. About 3 minutes per side.
7. Serve and enjoy smothered in pure maple syrup!