Gluten Free Potato Bacon Pancakes
These delicious, gluten free Potato and Bacon Pancakes are a wonderful way to get your weekend dose of potatoes, bacon and eggs!
Being low carb and gluten free, bacon has always held a special place in my heart…and, in my heart it will probably always remain – literally! Most of the time, I use bacon as a topping – I sprinkle a little on Breakfast Potato Skins or on Breakfast Beet Pizza, so when I came across Chris @IFailedFran’s “Bacon Explosion“ I could only scroll in wonderment! It was weaved bacon with more bacon inside. I have to admit – I’d never seen so much bacon in one mouthful before. This was clearly a tangible and edible Pindaric Ode to bacon!
If I were to think back to my middle school poetry class, what I have today isn’t quite a Pindaric ode, but more a Horatian one.
You see, these pancakes have bacon in them – but, there is just a tad bit of it – some (my daughter) might say I should have added more – but, seeing “balance” is the word of the month round this place I figured 4 crumbled up pieces of bacon were enough. She talked me into topping these pancakes with more bacon and I told her if she had some veggie and pickled beet saute for dinner, we had a deal!
These pancakes are a marriage of potatoes and bacon and eggs. Instead of having them separately for breakfast – you can join them together with some coconut milk and voila – deliciousness! Now, as usual, these pancakes have no added flour in them – in any form. Just smooshed up potatoes, coconut milk, eggs, chives, bacon and a pinch of salt. As these didn’t have any flour in them – they did take almost 5-6 minutes on each side to cook.
[Tweet “What do ya’ll think of: Potatoes+Eggs+Bacon together in a gluten free pancake? @RunninSrilankan “]
Here’s hoping y’all have a wonderful weekend and get to enjoy some potatoes, eggs and bacon – in pancake form – sometime during it!
Ingredients
- 6 small yellow potatoes cooked -boiled/microwaved- and peeled
- 1 1/2 cup full fat coconut milk
- 2 eggs
- 2 teaspoons chives chopped
- 4 pieces cooked bacon + 2 pieces cooked bacon for crumbling
- 3/4 teaspoon salt
Instructions
- Using a food processor or a ton of elbow grease, mix the potatoes and coconut milk togther
- Add in the 2 eggs and mix till eggs are well incorporated
- Add in the chives and bacon and salt and mi
- Meanwhile, grease a pan and let it warm up on the stove with the temperature set a little below the medium heat mark
- Ladle 2-3 spoonfuls of potato/egg/bacon mix onto hot pan nd let cook for 5-6 minutes
- Flip and let cook 4-5 minutes
- * Now all stoves are different, so just make sure your flame isn't high enough to burn these and not low enough to not cook these.
wonder if sweet potatoes would work also
They do say that everything is better with bacon and this pancakes are no exception. I do find it interesting that you used coconut milk. That’s different. These I need to try! They look awesome!
Totally love the sound of these savory-style pancakes! So perfect for brinner or for any ol’ time I get a pancake craving! Like now for instance. 😀
These look incredible! Plus I love that they are made with mostly potatoes. Great recipe!
I can’t believe these don’t have flour – the texture looks absolutely perfect. Super delicious, Shashi!
Bacon is right up there with lobster in my book of favorite foods. Using potato and coconut milk as the batter is so creative! I’m with your daughter, I’m all for the extra bacon on top! 🙂 Pinning.
You are very good at making beautiful neat pancakes. I haven’t had bacon and egg pancakes before! These look terrific and what a great breakfast xx
I loveeee savory pancakes! And I love that you used chives too! I can’t believe these are gluten-free – they look fantastic!
Thanks so much Ashley!