Easy Recipe: Sweet Potato Pancakes
Over the holidays I was at home cooking a lot with my mom and the two of us are quite experimental when it comes to throwing together ingredients and seeing what happens. Well, we made a bunch of potato & sweet potato pancakes, some successful, and some not so much. I took it upon myself recently to try to make a recipe that I could fall back on reliably and, of course, that I could feel confident sharing with all of you, my dear readers! This recipe is as simple as can be, and only includes one semi-special ingredient: coconut flour. Many of you may have this on-hand in your pantries by now, but if you don’t, I recommend getting some as it’s a handy tool for taking the place of flour when you need a dry ingredient to help bind together some wet ingredients. This applies to another recent recipe I posted for Grain-Free Salmon Cakes. Let me know how you like both of these recipes! Enjoy.
Yield: Approximately 5 servings.
Click here for estimated nutrition facts.
First side cooking.
(This recipe make approximately 5 large or 10 small pancakes.)
coconut oil to pan-fry in (amount will vary)
2 Tsp coconut flour
1/2 Tsp cinnamon
1/4 Tsp ground ginger
1/4 Tsp sea salt
2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or you can shred them by hand)
The flip side.
- Beat the eggs with the coconut flour and spices. Mix in the shredded sweet potatoes until well combined.
- Use a large cast iron skillet over medium-low heat with coconut oil coating the pan and filling it up about 1/8″ high for shallow pan-frying.
- Spoon the mixture into the pan in desired sized “cakes.” I made mine roughly 4-6″ in diameter and cooked them one at a time but you can also make smaller ones and load up a pan with 3-4 at a time.
- Serve warm or at room temperature/on-the-go- alone or with bacon and eggs. Yum.
If you prefer a savory taste, leave out the cinnamon and ginger and replace with 1/4 tsp dried or 1/2 tsp freshly chopped rosemary.
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