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bonnie’s pepperoni pancakes

ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

My Pepperoni Pancakes recipe is very high in protein and very filling. It makes a wonderful breakfast or dinner meal. So easy to make, too! Great for Keto and Gluten Free diets, or for anyone who wants to take a break from wheat flour. In creating this recipe, I have made many versions, but this is the one that suits our taste the best. I hope you enjoy it!

yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For bonnie’s pepperoni pancakes

  • THE DRY INGREDIENTS
  • 3
    level tablespoons almond flour
  • 1/2
    teaspoon baking powder
  • 1/4
    teaspoon coarse ground black pepper
  • 1/4
    teaspoon crushed rosemary
  • 1/4
    teaspoon garlic powder
  • THE WET INGREDIENTS
  • 1
    large egg beaten
  • 2
    tablespoons butter, melted and cooled
  • THE ADDITIONS
  • 1/4
    cup sharp grated cheese
  • 1/4
    cup fresh grated parmesan cheese
  • 8
    slices of gallo salami pepperoni, chopped

How To Make bonnie’s pepperoni pancakes

  • 1
    Cook's Note: There is no added salt in this recipe. If you add more salt, it will definitely be too salty for most people.
  • 2
    Place the 2 tablespoons butter in a one cup glass measuring cup and microwave 30 seconds. Let it cool while you gather your ingredients. Chop the pepperoni and grate the cheeses.
  • 3
    In a small mixing bowl, mix all the DRY INGREDIENTS together with a fork. Then add the ADDITIONS of pepperoni and the cheeses.
  • 4
    Now mix the WET INGREDIENTS: Crack the egg into the butter and then beat it with a fork until well combined.
  • 5
    Pour the WET INGREDIENTS over the mixture in the mixing bowl, and gently stir just to combine. The mixture will be slightly wet, but you can still shape two generous sized pancakes and flatten them with your hands.
  • 6
    Grease a large nonstick skillet and heat over medium heat. Slide the two pancakes into the hot skillet. Let them brown before you turn them with a spatula. Gently loosen the pancake around the edges before you turn it. Flip the pancake and brown the other side. Let it brown before you attempt to lift it out of the pan.
  • 7
    Cook's Note: Some of the variations I tried was adding a teaspoon of tomato sauce to the batter and some firm chopped fresh tomatoes without the seeds. This was like pizza! Loved it. I also tried additions of a tablespoon of fine chopped green onions, olives, mushrooms. Feel free to experiment!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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