Sweet Potato Latkes (pancakes)
Happy Passover! Here is a quick and easy recipe for a nutritious snack or meal. Sweet potato pancakes elevates the traditional latke into something a little more special! Totally satisfying with a dollop of greek yogurt, or eaten as a side for your brisket, these guys will be loved.
Here’s what, my favorite thing about making these pancakes is that I can make a bunch, toss them in the fridge or freezer for later. Super easy to take out and pop in the toaster oven to crisp up again.
Hope you and your kiddos enjoy as much as we did!
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Recipe makes about 6 latkes.
1 sweet potato
1/4 white onion
2 tsp coconut flour
1/2 tsp sea salt
1 tsp garlic powder
Avocado oil (or any type of cooking oil will be sufficient)
What to do…
Shred the sweet potato into a medium size bowl.
Dice the onion and put into the same bowl.
Add the egg and whisk into the mixture.
Add the sea salt and garlic powder. Lastly, add the coconut flour.
Then dump the ingredients into a blender, like my Vitamix, or food processor to better combine and blend the potato and onion. Pour avocado oil onto a nonstick pan on medium-low heat, enough to evenly coat the bottom of the pan.
Once done blending, place mixture back into the medium size bowl and allow to sit for 5 minutes.
Scoop scant 1/4 c of mixture onto heated oil. Do not disturb until you see the edges of the pancakes turn a golden brown. *Another clue it’s time to flip, you are able to slide the whole pancake around the pan without any separation. About 4-5 minutes. Flip and brown other side.
Once done, set on paper towel on a cooling rack.
Enjoy with a dollop of greek yogurt, for an extra boost of probiotics.
If you celebrate the holiday with these scrumptious pancakes, super kid friendly, share with all of us on Instagram! Be sure to tag me @thelittle_bigspoon.