I’ve realized that one cannot go wrong with pancakes for breakfast… or for any other meal for that matter. There are so many different types:low- or high-carb, high in protein, fruity, chocolate, savory, nut butter, and plain but NEVER boring.
A blender is not absolutely necessary to make these but I prefer using one to ensure that the batter is smooth. Using a blender also adds extra air into the batter, which makes it nice and fluffy!
Instead of topping the pancakes with a sugary syrup, opt for a couple of strips of crumbled bacon to make yourself a savory and lower carb treat. Crunchy bacon is delicious compliment to the naturally sweet potatoes.
Sweet Potato Pancakes with Bacon
Ingredients
- 100gBaked sweet potato(no skin, about 1/3 c)
- ¼cAlmond meal
- 2Egg whites
- 2tbspLite coconut milk
- ¼tspBaking soda
- Dash of cinnamon
- Dash of sea salt
- Nonstick cooking oil
- baconI used a nitrate-free organic turkey bacon to cut out the fat of pork bacon
Instructions
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Combine all the ingredients (except the bacon and cooking oil) in a blender and blend.
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Heat the skillet to medium-high. Spray or coat it with your preferred nonstick cooking oil.
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Pour about ¼ c of the batter into the skillet and cook it for 1.5 to 2 minutes on each side.
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Top with some tasty crumbled bacon and ENJOY!
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Repeat.
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Willsays
We’ve done these a couple times, as recently as last month, and they are delicious every time! We usually eat them post workout though, so we can drizzle just a little bit of maple syrup over them for a little extra sweetness. Combine that with a thick pad of organic butter and a couple of over medium eggs and you’ve got the best post workout breakfast you could ask for! Thanks for the recipe and the inspiration!