Zucchini, Bacon & Sweet Potato Pancakes
 
Prep time
Cook time
Total time
 
Dana:
Serves: 10 pancakes (4-5 servings)
Ingredients
  • 3 pieces thick-cut bacon
  • 2 cups shredded zucchini (about 1 medium)
  • 3 cups shredded sweet potato (about ½ medium potato, peeled)
  • 3 eggs, beaten
  • 1 ½ Tbsp coconut flour
  • ½ tsp sea salt
  • ½ tsp granulated garlic
  • ¼ tsp onion powder
  • ½ Tbsp dried rosemary
  • optional: 2-3 Tbsp coconut oil
Directions
  1. Cook the bacon in a large skillet over medium heat for about 3-4 minutes per side, until crispy but not burnt. Once it’s cooked through, set it aside to cool while you make the pancake “batter” and take the pan off the heat.
  2. Shred the zucchini and sweet potato with the attachment on your food processor or a box grater. Combine the shredded zucchini, sweet potato, and beaten eggs in a large bowl. Mix the ingredients together with a rubber spatula or wooden spoon.
  3. Combine the coconut flour, sea salt, garlic and onion powders in a small bowl. Sift them over the rest of the ingredients and them in until combined.
  4. Allow the batter to sit for about 5 minutes. Meanwhile, chop up the bacon into bacon bits, and mix it into the batter.
  5. Heat up the large skillet with the leftover bacon fat (or wipe it out, and use 2 Tbsp coconut oil). Using an ⅓ cup measure, scoop even-sized fritters into the pan. Use your hands to spread them out, so they’re pancake size!
  6. Cook for 3 minutes per side on medium heat. I fit 4 in my skillet, so you’ll need to do a few batches. Add extra coconut oil as needed, to keep the bottom of the skillet “wet”.
  7. Serve immediately. You can also make them in advance and freeze them (individually) and heat them up in the oven as needed!
Notes
Serving ideas: with perfect fried eggs, smoked salmon, avocado, hot sauce, as burger buns, with chimichurri sauce, lemon-caper aioli, eating straight out of the pan, etc.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/zucchini-bacon-sweet-potato-pancakes/