You’ll want to make these sweet and savory Paleo Apple Bacon Pancakes for your next brunch gathering!
I’ll be honest, I don’t love pancakes. They are good from time to time, but I will always prefer something savory (eggs, always) over sweet for breakfast so I usually end up choosing something else. That is… until I made these sweet and savory apple bacon pancakes. Who knew all it took for me to love pancakes was to add some bacon in it? But let’s be real… bacon can make anything better!
This recipe came to me just in time for Mother’s Day, and I’m so excited to share something that can satisfy sweet AND savory taste buds. Don’t you think that special lady in your life will love waking up to the smell of these apple bacon pancakes? I know my mom would.
So if you are looking for an easy and delicious brunch recipe for the weekend, I highly recommend you try these paleo apple bacon pancakes. It has such great flavors and you can top it off with whatever you like, depending on your style.
I added a little bit of maple syrup and a pat of butter, but I think they would also be delicious with some plain yogurt, coconut cream, or even applesauce to bring out the apple flavor even more. I’m drooling just thinking about it!
Korean food is what I grew up on and it’s still one of my cuisines that tastes like home to me. When I found out that I have a gluten sensitivity years ago, I had to give up on one of my favorite Korean foods: savory pancakes. I can’t even describe to you the amount of bliss I felt when I ate those crispy pancakes with various fillings (kimchi and seafood were my favorites), along with Korean rice wine to wash it all down. It’s a divine combo that I still dream about.
One type of Korean pancake that I DO still eat are potato pancakes. They are delicious and doesn’t require any type of flour to hold them together. The starch in the potatoes does the job on its own, making it an excellent gluten-free choice for me when I’m dining out at a Korean restaurant.
I love how crispy and salty these are and they are perfect when I have a carb craving that needs to be satisfied in a healthy way. Plus, it reminds me of my mom’s cooking. She made some mean savory pancakes when we were growing up.
You can served them laid out flat or stacked up like breakfast pancakes. Just remember to eat them with chopsticks (for the authentic experience) and don’t forget the dipping sauce!
Place the chopped potatoes with salt in a food processor or a blender, and blend until creamy.
Pour the blended mixture over a fine mesh strainer placed over a bowl and let sit for 5 minutes.
The liquid from the mixture should drip down into the bowl. You can press down lightly with a spoon to speed up the process.
Transfer the potato mixture into a large bowl.
Take the strained liquid and slowly pour it out. The starch residue from the potato should be resting at the bottom of the bowl. Discard the liquid, but keep the starch and stir it back in with the potato mixture.
Stir in chopped scallions and mix well.
Heat a tablespoon of coconut oil in a frying pan over medium high heat.
Pour in a little bit of the potato and scallion batter, and spread out into 3-4 inch discs. Add as many discs as you can fit on the pan. Let them cook for 1 minute until the bottom turns gold brown and crispy, pressing down lightly with a spatula.
Turn the discs over and cook for additional 30-40 seconds. Remove from pan.
Add more coconut oil, and cook the the rest of batter the same way.
Make the dipping sauce by combining all ingredients into a small bowl.
So looks like this week’s ALL about breakfast, which I don’t mind one bit. I’m finally getting out of the breakfast rut I was in. I posted a Scallion Frittata recipe a few days ago from The Ultimate Paleo Cookbook, and today, it’s pancakes! Speaking of… have you entered the cookbook giveaway yet? You can still enter here!
I was never a big fan of pancakes until I recently re-discovered them. Even before I knew I had a gluten sensitivity, I think I always felt “bad” afterwards and came to subconsciously associate that feeling with pancakes. That totally changed when I started making a gluten free version at home.
There’s a popular 2-ingredient pancake recipe that’s been going around the interwebs that’s made with banana and eggs. I’ve tried it but I really didn’t care for it. It was too banana-y and eggy for my taste. So I ventured on making my own version with plantains and I absolutely love it. The trick is to use green plantains for a more authentic taste of real pancakes so the batter on its own is not too sweet.
I have to admit that I don’t really remember in detail what the texture of white flour pancakes is like (It’s been SO long), but I was pretty dang happy eating this plantain version. It is surprisingly light and fluffy in texture, and it took me back to my childhood weekend trips to the IHOP with my family, where I enjoyed those sugar-laden pancakes regularly. You can top these with anything you want: butter, maple syrup, whipped cream, fruits. Get creative!
Peel the plantain and cut into 4 pieces. The easiest way to do this is cut off either ends and score the peel lengthwise with a knife, and peel off the skin.
Place the plantain in a food processor and blend until smooth.
Add the rest of the ingredients, except for coconut oil, into the food processor and blend until it turns into a creamy batter.
Heat coconut oil on a well-seasoned skillet over medium high heat.
Pour about 2-4 tbsps of the batter into the pan, depending on how big you want your pancake. The batter is thick so you may want to spread it a bit with a spatula.
Cook for about 3 minutes, then flip.
Cook the other side for about 2 minutes.
Add more coconut oil to the pan and repeat with the remaining batter.
Top the pancakes with whatever you want! I like a little bit of maple syrup with berries. Sprinkle with more cinnamon before serving!
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