Have you ever found a cookbook that makes your mouth water? Well, I have....Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle. One of my favorite things to make is Sweet Potato Pancakes. They can be enjoyed for breakfast or use them as a bun for any burger. They can be made ahead of time and reheated within a few days. For a lower carb option, they can be made with shredded carrots.
Ingredients:
- 3 eggs
- 2 tsp. coconut flour
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. salt
- 2 cups shredded sweet potato
- Coconut oil, as needed
Instructions:
- In a medium sized mixing bowl beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.
- Add about 1/8 inch coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are 4-6 inches in diameter, and cook approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake. Enjoy!
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