Bacon & Date Protein Pancakes



  • 1 cup gluten-free rolled oats
  • 1 tbsp. chia seeds
  • 1 tsp. baking powder
  • 1 tsp. Stevia or raw unfiltered honey
  • ½ scoop protein powder**
  • ¼ tsp. cinnamon
  • ½ tsp. vanilla extract
  • 1 cup egg whites
  • 2 whole eggs, pasture-raised
  • ¼ cup unsweetened non-dairy milk
  • 2 tbsp. maple syrup, grade B
  • 4 slices turkey bacon, uncured & nitrate-free  
  • 5 pitted dates, chopped  
  • 1 tbsp. grass-fed butter

**We used Athletic Greens grass-fed whey isolate, vanilla


  1. In a small saute pan on medium-high heat, cook bacon until crispy. Removed bacon from pan, crumble into small bits and set aside.
  2. Add the dry ingredients—oats, chia, baking powder, Stevia, protein powder and cinnamon—in a blender or food processor. Pulse until smooth. Set aside
  3. Whisk the eggs, egg whites & milk in a medium mixing bowl. Slowly add the dry ingredients to the wet ingredients.
  4. Take a paper towel to wipe the pan clean, then add 1 tsp. butter to grease. On medium-heat heat, add ¼ pancake batter. Add ¼ chopped dates and crumbled bacon on top. When batter begins to bubble, it’s ready to flip.
  5. Repeat with remaining batter. Serve with maple syrup and grass-fed butter. To cut down on the sugar, mix the maple syrup with equal parts water and 1 tbsp. butter. Heat in microwave for 15 seconds, stir and pour over pancakes. Enjoy immediately.

Nutritional Information & Macros

Dietary Information: Gluten Free


  • 387 calories
  • 8.75g fat
  • 40g carbs
  • 37.2g protein


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