serves Makes about 16 pancakes
8 slices bacon, chopped
1 cup maple syrup
1 cinnamon stick
1 vanilla bean, split or a splash of vanilla extract
2 cups multigrain pancake mix
1 3/4 cups low-fat milk (add a bit more for a thinner pancake)
A pinch of cayenne pepper or chili pepper
In a medium skillet over medium-high heat, cook bacon until crispy. Remove to a plate and let cool.
While bacon is cooking, pour maple syrup into a small saucepot with the cinnamon stick and vanilla bean and warm through.
In a large bowl, mix together the pancake mix, milk, egg, cayenne pepper or chili powder and reserved bacon. Heat a nonstick griddle or saut pan over medium heat and cook pancakes to your desired doneness, about 2 minutes per side.