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
Frequently Asked Questions
Can I use a different type of milk instead of coconut milk?
Yes, you can substitute coconut milk with regular milk or any dairy-free alternative, but it may slightly alter the flavor and texture of the pancakes.
How do I ensure the pancakes hold together without flour?
To help the pancakes hold together, make sure your mashed potatoes are well-mixed and smooth, and don’t skip the eggs, as they act as a binding agent.
What type of bacon works best for this recipe?
You can use any type of bacon you prefer, but a thicker cut will add more texture and flavor to the pancakes.
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!!
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?
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,
Yummy! Definitely going to try!
Abbie E.
http://abulouslife.blogspot.com/
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.
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.
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.
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/
Sounds DEE-lish–maybe add a dollop of sour cream on top?
Interesting recipe and one that I will certainly be trying. However, there appears to be a misprint in the quantity of coconut milk.