Sweet Potato Pancakes
Makes 6-8 medium sized pancakes
2 teaspoons coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
2 cups shredded sweet potatoes (1 medium)
Coconut oil for pan frying
In a medium sized bowl, whisk the eggs with the flour and spices. Shred the sweet potato either using a food processor or hand grater. Add the potatoes to the eggs and mix well.
In a large skillet, melt enough coconut oil to just coat the bottom of the pan. Spoon the potato mixture in and gently press out into a circle shape. Cook for approximately 2-3 minutes and flip to cook other side.
Remove cakes to a paper towel lined plate and lightly season with sea salt while still hot. Continue pan frying cakes until batter is done.
Recipe from Practical Paleo