Description
Quick and easy pancakes made with sweet potatoes for a slightly healthier version of a classic breakfast food! Perfect alone or as a side with eggs.
Ingredients
Scale
- 2 medium sweet potatoes grated into strings*
- 3 scallions, finely chopped
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- Large pinches of salt and pepper
- 2 tbs grapeseed oil
Instructions
- Preheat your oven to 400 degrees. Using a cheese grater or other shredding mechanism, shred the sweet potatoes into strings and place into a large bowl. Chop the green onions and add them to the shredded potatoes along with the flour, eggs and salt and pepper. Mix the ingredients together in the bowl.
- Grease a baking sheet with oil. Take small handfuls of the mixture and place it on the baking sheet. Softly squish down the mixture so that the pancakes are flat on the pan.
When the oven is preheated put the potato pancakes in the oven and bake for 5 minutes on each side. Check to make sure they are crispy and bound together. Cook the pancakes for a few more minutes until the edges are browning and the potatoes are crisp. Mine took about 15 minutes total.
- These pair great with scrambled eggs or by themselves served with sour cream, hot sauce or both!
Notes
*I don’t skin my potatoes because the skin contains all the nutrients. However, if you’d rather take the skin off feel free!