I love making a double batch of these and snacking on them post-workout. They’re a great source of carbohydrates and are easy to reheat in a toaster oven for a few minutes.
Sweet Potato Pancakes
Author: Diana Rodgers
Recipe type: Snack
Ingredients
- 1 large sweet potato, peeled and shredded
- 3 tsp cumin
- 3 eggs
- 2 tsp dried thyme
- 1 small onion, diced
- 1 tsp red pepper flakes
- 4 TBS coconut oil
Instructions
- Mix all ingredients except coconut oil in a large bowl.
- Heat a cast iron skillet over a medium flame and add coconut oil.
- Drop a burger sized clump of sweet potato mixture onto the pan.
- Allow to fry for a few minutes, until the sweet potato is browned.
- Flip and continue cooking until other side is brown.
- Set aside and continue with the rest of the mixture.
- Add more coconut oil if needed – I’ve found it takes a lot of coconut oil to make these brown nicely.
