Prepare pancakes and keep warm in the oven on low heat or warm setting.
Cut bacon with kitchen scissors and place in a bowl.
Heat a skillet over medium heat and add 1/2 tbsp coconut oil to grease the pan.
Add the bacon and stir frequently until cooked through. Drain grease and set aside.
In a large bowl, add eggs, salt & pepper and whisk until smooth & fluffy.
Heat a skillet over medium heat and add 1 tbsp coconut oil to grease the pan.
Add the egg mixture and stir as necessary to scramble the eggs.
When the eggs are about halfway firm, add the cooked bacon and continue to scramble until the eggs are firm.
Remove pancakes from warming and hold each one like a taco as you spoon the egg mixture into it dividing it evenly into each pancake.
Set 2 chalupas on each plate to serve.
Top with butter and maple syrup.