Sweet Potato Pancakes (Gluten Free)

By Kathy C.

Ingredients

• 3 eggs
• 2 teaspoons **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 shred them by hand)
• Coconut oil for pan frying (amount will vary)

Details

Servings 1
Adapted from bodykarebykaren.info

Preparation

Step 1

http://bodykarebykaren.info/sweet-potato-pancakes-gluten-free/
Here is a new favorite recipe Sweet Potato Pancakes from a new favorite cookbook Practical Paleo by Diane Sanfilippo. They are gluten-free and can be enjoyed for breakfast or my favorite is to use them as a bun for any burger. They can made ahead of time and reheated to use within a few days.

Directions:
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.