Made with potatoes instead of flour, these savory pancakes with bacon and chives are great for breakfast or as an appetizer. Plus, they are naturally gluten free.
By Shashi Charles
Most of the time, I just use bacon as a topping – I sprinkle a little on Breakfast Potato Skins or on Breakfast Beet Pizza. But you see, these pancakes have bacon IN them – but, there is just a tad bit of it. 
These pancakes are a marriage of potatoes and bacon and eggs. These pancakes have no added flour in them – in any form. Just mashed up potatoes, coconut milk, eggs, chives, bacon and a pinch of salt.
Savory Bacon and Potato Pancakes
- Yield: 6 pancakes 1x
Description
Made with potatoes instead of flour, savory pancakes with bacon and chives are great for breakfast or as an appetizer. Plus, they are naturally gluten free.
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
- ¾ 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.
- Category: Breakfast, Side
Interesting recipe and one that I will certainly be trying. However, there appears to be a misprint in the quantity of coconut milk.
Sounds DEE-lish–maybe add a dollop of sour cream on top?
This looks very tasty. Can you verify the quantity of the coconut milk. You wrote 1 1/. Did you mean 1 1/2? Also, under instruction #3 you misspelled milk. Thanks
My mistake on #3. It should read mix
Hi Cary, It’s 1 1/2 cups – one and a half cups – of coconut milk. Sorry about the misprint, the full recipe is here http://runninsrilankan.com/2015/08/27/potato-bacon-pancakes-gluten-free/
This looks delicious – but I really don’t want to try to make it until you post exactly how much coconut milk to use. Currently, the recipe calls for “1 1/” Thanks. Please post – I’m anxious to try these!
Hey Michelle – it’s one and a half cups (1 1/2) of coconut milk – sorry about the misprint, I would love to know what you think after you make it.
I really enjoyed your recipe Shashi. The use of coconut milk is intriguing. We use a lot of this in our cooking (Philippines and South East Asia). I want to try using sweet potatoes instead of regular potatoes. I’ll keep you posted.
Shashi. I made these 2 nights ago according to the recipe and found them to have very little flavor. After tasting the first batch, I even incorporated some smoked cheese to bump it up. I still like the concept so will try again adding more favorable ingredients. It took a lot of practice to find the right temperature using my cast iron griddle to ensure they cooked through without burning either side. Next time, I think I will use my electric fry pan next time to help bake while frying. BTW, I even tried using my waffle maker but the thin texture and lack of a rising agent made it a failure. That being said, thanks for the recipe and your wonderful website.
Yummy! Definitely going to try!
Abbie E.
http://abulouslife.blogspot.com/
Hi. I’m new to using coconut milk, but I know that there is canned coconut milk and boxed coconut milk (sometimes refrigerated, sometimes not). What kind do I use? I’d love to try these because they look and sound yummy!
Thanks.
Sharon,
I tried following your recipe and I cannot make a good pancake for some reason! It’s not sticking together and falls apart :(
So sorry to hear that Kim – I cooked these over a very, very low flame for quite a bit so that I could flip them and they wouldn’t fall apart. I’m thinking maybe you could reduce the liquid?
I tried these and used a can of light coconut milk. I know the receipt calls for full fat, but that’s what I had on hand. Mine did fall apart until I cooked them on low heat. However, they came out very flat and were crispy if cooked all the way through. I loved the taste, but maybe I didn’t execute it correctly. Any suggestions would be appreciated!!