I love to create and make new inventions with foods that are big staples in the typical American diet. I have never really come across a person who dislikes the famous pancake.
I mean there are restaurants named after this delicious treat such as Pancake House, International House of Pancakes, etc…
So why not turn this breakfast treat we love into a dinner treat we can’t live without.
Who says you can’t eat pancakes for dinner!
Ingredients:
2 cups of potatoes mashed
1/2 cup of almond flour
8 strips of bacon diced
1/2 cup of red onion
2 eggs
1/2 cup of parmesan cheese ( you could use grated raw cheddar as well)
2 cloves of garlic
4 tbsp of grass-fed butter
2 Tbsp of melted coconut oil
2 tsp of cilantro
1 Tbsp of basil
1 Tbsp of rosemary chopped
1 tsp of italian seasoning
*pesto top for added taste
Directions:
In a large skillet place melted coconut oil and sauté the bacon until cooked completely. Remove the bacon to a paper towel and cut into tiny pieces.
Keep the bacon grease in the skillet and toss in onion and garlic and cook until onion is slightly browned.
Next, in a large bowl pour in onion and bacon mixture then add almond flour, cheese, rosemary, basil, italian seasoning, cilantro, and mashed potatoes and mix.
In a small bowl whisk the two eggs and then pour into potato mixture and stir again.
Use 1/4 cup to scoop out potato mixture and roll them into balls and then use a your palm to flatten them out.
In the large skillet allow 1 tablespoon of grass-fed butter to melt and then place the potato pancake in the skillet and let cook about 2-4 minutes each side or until brown and crispy. I cooked two at a time. Repeat process until batter is gone.
Remove from skillet and serve warm. Top with pesto if you want some added deliciousness.
Enjoy!
Fit Chic