Sweet Potato Pancakes with Bacon and Maple

Make sweet potato pancakes with bacon and maple, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Sweet potato (Grated raw. It cooks through in the pan if the pancakes are thin. Raw, peeled weight.)
2 large (110 g) Egg
40 g Plain flour
Half a teaspoon Baking powder
A pinch Ground cinnamon
70 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
1 tsp, about 7 g Maple syrup
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Grate the sweet potato coarsely and squeeze it in a tea towel to get the water out.
2. Mix it with the eggs, flour, baking powder, cinnamon and salt to a thick batter.
3. Fry small, thin pancakes in a sprayed pan over medium heat for three minutes a side. They need longer than a flour pancake because the potato has to cook.
4. Fry the medallions in the same pan until the edges brown, and serve with the syrup.

Contains gluten cereals and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/sweet-potato-pancakes-bacon-maple

AI-generated images illustrating the recipe.

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