Corn, Bacon & Cheese Pancakes

I love pancakes. I love creating different flavors with them. This was a total experiment and it was AWESOME!!! We had it for dinner.

1 can creamed corn
1 cup buttermilk (you could probably use Almond Milk)
2 cups Pamela's Gluten Free Baking and Pancake Mix
2 eggs
2 Tbl. olive oil
1/2 cup of chopped up bacon
1/2 cup shredded Pepperjack Cheese

Add everything into the bowl and then stir until just blended. Butter a frying pan and drop batter by small spoonfuls. Turn when the edges are dry. After you flip them, add some extra grated cheese to the top and let it melt while cooking!

For the topping I used:

1 cup Peach Mango Orange Jam (by E.D. Smith - if you can get it in season at Costco)
2 Tbl of Roasted Pineapple & Habanero Sauce (by Robert Rothschild Farm)
(You could probably add 2 Tbl of melted butter - that would be yummy!)

It packs a bit of a punch but was super yummy! I actually only used half of the topping recipe because I made extra and then froze the rest of the unused pancakes for future breakfasts!