For the nectarine jam: Combine the nectarines, honey, vanilla seeds and pod, lemon juice and 1/2 cup water in a small saucepan over medium heat. Simmer until the nectarines have softened and can be roughly mashed, 15 minutes.
For the teacup pancakes (gluten-free version): Meanwhile, in a mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, milk, honey, eggs, lemon zest, vanilla extract, butter and coconut oil until combined. The mixture should have the consistency of pouring cream.
For the teacup pancakes (alternative with gluten and sugar): In a mixing bowl, whisk together the self-rising flour, milk, sugar, egg and butter.
For the maple bacon: Cook the bacon and rosemary in a pan over medium heat until golden and crispy, 7 to 8 minutes, adding in the maple syrup for the last 1 to 2 minutes. Remove the pan from the heat and set aside until serving.
Cook the pancakes: Melt 1/2 tablespoon butter or coconut oil in a good-quality frying pan over medium heat. When the butter starts to foam, dollop in the pancake batter, about 1/4 cup at a time. (If you have a very good quality nonstick pan, no butter or oil should be necessary). You should fit 3 or 4 pancakes into the pan at a time. Cook until bubbles start to appear on the surface of the pancakes and the bottoms are golden, 2 to 3 minutes. Flip and cook for a further 2 to 3 minutes.
Remove the pancakes and set aside on a plate lined with paper towels. Wipe the pan clean with another sheet of paper towel and then repeat the cooking process until you have used up all the batter.
Serve immediately with the nectarine jam and a spoonful of sticky maple bacon bits.