Friday, April 15, 2011
Healthy & Delicious Sweet Potato Pancakes
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.
Source: Diane Sanfilippo, BS, Certified Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach