Corn and Chive Pancakes with Bacon and Eggs
Corn and Chive Pancakes with Bacon and Eggs – amazing weekend breakfast, perfect way to start your day. Pancakes, eggs and bacon, breakfast of champions.
Servings: 4
Calories: 594kcal
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 1 cup milk
- ¼ cup chives chopped
- ½ cup cheddar cheese shredded
- ½ cup corn frozen
- ¼ teaspoon alt
Toppings
- 4 eggs
- 1 avocado ripe
- 1 lime
- 8 slices bacon fried and cut in small pieces
- 2 medium tomatoes cut in smaller pieces
- 1 lime
- salt and pepper
Instructions
- Whisk the flour, baking powder, salt, egg and milk in a bowl until smooth. Add chopped chives, corn and shredded cheese to batter and gently stir until well combined.
- Roughly chop the tomatoes and the peeled and pitted avocado. Place tomatoes and avocado in a small bowl and drizzle with juice from 1/2 a lime and toss. Season with a bit of salt and pepper.
- Drizzle about a tsp of olive oil into a small frying pan over medium heat and add a ladleful of batter and spread it out to the edges of the pan. Flip when golden and remove to a plate once done. Repeat until you finish the batter.
- Fry the eggs according to your preference.
- To serve, place a pancake onto a plate. Top with an egg, some avocado and tomato mixture and bacon.
Nutrition
Serving: 1serving | Calories: 594kcal | Carbohydrates: 43g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 260mg | Sodium: 640mg | Potassium: 885mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1307IU | Vitamin C: 26mg | Calcium: 284mg | Iron: 4mg