Feb 19, 2019 | Breakfast, Recipes

Yam Pancakes

I grew up in a very European home and one thing we would have is kartoffelpuffer also known as potato pancakes. They are amazing but I choose to no longer eat potatoes due to the added toxins they carry that I don’t want in my body.

Well I wanted some kartoffelpuffer that I could eat! I found this recipe which was originally made with sweet potatoes, I am sure just as good! I just happen to prefer yams.

These are super filling, easy to make and taste amazing!

 

Yam Pancakes

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Main Course
Servings 2

Ingredients
  

  • 3 Eggs
  • 2 tsp Coconut Flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Sea Salt
  • 2 cups Shredding Yam

Instructions
 

  • Shred the yam or sweet potato with a food processor or a by hand with a grater.
  • Mix all the other ingredients, eggs, coconut flour, cinnamon, ground ginger and sea salt in a bowl
  • Add the shredded yam in and stir together until well combined
  • Over medium-low heat in a pan with almond or coconut oil, spoon the batter into cakes
  • Cook until brown on each side
  • Enjoy!

Notes

  • Make with carrot for a low carb option
  • Simple to reheat later 
  • Can also be made as an alternative to burger buns
Keyword Dairy Free, Gluten Free, Sugar Free

 

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