Savory Sweet Potato Pancakes

Sweet pancakes are SO out of style …

Jk, I still love classic pancakes… but you have got to try these savory sweet potato pancakes! They’re full of nourishing ingredients and incredible flavor. I like to eat them with some herb cream cheese (I used Kite Hill), avocado and greens, but they can be so versatile … have them as a side dish… put an egg on it!

When I make these, I like to freeze some to heat up on the stove top when I’m in a crunch. It eases my mind to know there’s a healthy and nutritious backup option that still taste AMAZING.

Savory Sweet Potato Pancakes

Serves: 2-3

Ingredients
  • 1 medium sweet potato - cut into ½ inch chunks
  • 3 eggs
  • ¾ cup almond flour
  • 2 minced garlic cloves
  • 2 tablespoons almond milk
  • 1.5 teaspoons cumin
  • 1.5 teaspoon coriander
  • 1 teaspoon dried basil
  • 1 teaspoon salt + pepper
  • ½ cup chopped green onion
  • 2 tablespoons ghee
    Serving Suggestions
  • Herb cream cheese (I used a vegan chive version)
  • Sliced avocado
  • chili lime seasoning
  • sprouts
Instructions
  1. Put sweet potato chunks it in the food processor until it has the consistency rice. Measure 2 cups of the sweet potato "rice" and add it to a large bowl. Add eggs, almond flour, garlic & almond milk. Mix it all together with a spatula.
  2. In a separate, small bowl combine cumin, coriander, dried basil, salt and pepper. Add the spice mixture to the sweet potato mixture & fold everything together. Add green onion & fold it into the mixture.
  3. In a large pan over medium heat, add the ghee. Scoop ¼ cup of the mixture onto the hot pan & cook for 2-3 minutes on each side (or until slightly crispy). Repeat until you've used up the entire mixture⠀⠀⠀⠀
  4. Serve with herb cream cheese spread on top. Then stack sliced avocado, chili lime seasoning and sprouts!

 

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