Sweet Potato Pancakes

Enjoy these pancakes for breakfast or use them as a bun for any burger! They can be made ahead of time and reheated to use within a few days. For a lower-carb option, make them with shredded carrots instead of sweet potatoes.

PREP TIME

15 minutes

COOKING TIME

20 minutes

YIELD

4-5 large pancakes 

 Ingredients

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 (using a food processor with a shredding disc is ideal, or shred them by hand) 

Coconut oil for pan frying (amount will vary)

 CHANGE IT UP

Replace the cinnamon and ginger with 1/4 teaspoon of rosemary.

NUTS

EGGS

NIGHTSHADES

FODMAPS

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 of 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.