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
- 100 g Baked sweet potato (no skin, about 1/3 c)
- ¼ c Almond meal
- 2 Egg whites
- 2 tbsp Lite coconut milk
- ¼ tsp Baking soda
- Dash of cinnamon
- Dash of sea salt
- Nonstick cooking oil
- bacon I used a nitrate-free organic turkey bacon to cut out the fat of pork bacon
Combine all the ingredients (except the bacon and cooking oil) in a blender and blend.
Heat the skillet to medium-high. Spray or coat it with your preferred nonstick cooking oil.
Pour about ¼ c of the batter into the skillet and cook it for 1.5 to 2 minutes on each side.
Top with some tasty crumbled bacon and ENJOY!