Wednesday, July 30, 2014

Sweet Potato Pancakes.

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.

  • 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
  1. 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.
  2. 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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