Sweet Potato Pancakes

These sweet potato pancakes were a nice change of pace for a side dish.  I served these with simply baked chicken legs and it was a great pairing.  I used my food processor to quickly shred the sweet potato which made prep time quick.

Sweet Potato Pancakes
Makes 6-8 medium sized pancakes

3 eggs
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

Our rating:

1/2