Paleo Bacon Maple Kumara Pancakes
These are.. so very good.
To Make the Pancake
· The flesh of one baked medium Kumara (Sweet Potato)
· 2 eggs
· 2 Tbsp coconut milk (optional)
· Pinch of salt
· 2 tsp coconut oil
· 2 rashers of streaky bacon (I used Havoc free range)
· 1 banana
· Maple syrup to taste
· Whipped coconut cream
This yummy meal requires a bit of multi-tasking and pre-prep! Firstly, you want a pre-baked kumara. Best to have one left over from the night before.
The bacon also, requires your attention. Generally I put that on to grill, and check it periodically while the pancake is cooking and I’m whipping the coconut cream. Once the bacon is crispy, you can stick it in the warming drawer until everything else is ready to go.
The coconut cream can either be straight from the can, or can be whipped like regular cream. There are many techniques for this, which can be found online. The best is to keep a can of coconut MILK upside down overnight in the fridge. Next day, pour off the watery stuff, then whip the condensed coconut milk with an electric whisk. Half a tsp of malt vinegar helps the process. It generally does not need any sweetener as coconut milk is naturally sweet.
In a bowl, mash the kumara flesh, eggs, coconut milk (if you are using it) and salt with a fork until everything is combined. You can also use a food processor for this step.
Melt the coconut oil in a non-stick pan and pour the batter in there. When you can easily lift the edges, flip it. The idea is a slightly golden pancake that is cooked all the way through. Kumara pancakes do stay quite soft.
Lay the pancake on a plate
Cut the banana lengthwise and assemble this on half the pancake
Put the bacon over the banana
Pour maple syrup over the top and add a dollop of coconut cream
Smile a slow smile of intense happiness and go on to have the best day of your life.