1 Cup of Rosella Sweet Potato Pancake & Waffle Mix
½ cup of water or milk (vegan milk such as oat, coconut, almond works great)
4 slices of Bacon
2 TBSP of reserved bacon fat
Cook bacon, crumble, and reserve 1/4th of crumbles for topping. Mix remaining ingredients with the crumbled bacon and add only 1 TBSP of the reserved bacon fat. Heat hot pan with the remaining 1 TBSP of bacon fat. Add approx. 1/4 cup of combined mix to the hot pan. Cook approximately 2 minutes until bubbles appear and pancake edges are lightly browned. Flip and cook other side for approximately 1 minute.
Garnish with reserved bacon crumbles