Savory Whole30 Sweet Potato Pancakes - My Thrifty House

Name: Savory Whole30 Sweet Potato Pancakes - My Thrifty House
Cuisine: American, Asian
Ingredients: 2 cups shredded sweet potatoes; 2 cups almond flour; 1 small onion shredded; 1 beaten egg; 1 tbsp nutritional yeast (optional); 2 tbsp of dried parsley; 1 tsp salt; 1 tsp pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; garnish with chopped green onion (optional); coconut oil

4 steps

Updated at: Thu, 17 Aug 2023 13:16:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories834.6 kcal (42%)

Total Fat61.7 g (88%)

Carbs48.3 g (19%)

Sugars14.7 g (16%)

Protein28.4 g (57%)

Sodium1277.3 mg (64%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupssweet potatoes

shredded

2 cupsalmond flour

1 Tbspnutritional yeast

optional

2 Tbspdried parsley

1 tspsalt

1 tsppepper

1 tspgarlic powder

1 tsponion powder

1 tspsmoked paprika

green onion

garnish with, chopped, optional

coconut oil

Instructions

Step 1

First heat coconut oil in a frying pan and make sure you have enough oil to cover half of the pancake while frying.

Step 2

Shred the sweet potatoes and small onion into a bowl and pat off some of the moisture with a paper towel. Add 2 cups of almond flower and mix in the beaten egg. Mix in the spices and herbs except the green onions

Step 3

Scoop 1/4 cup of mixture into pancake patties and make sure you flatten them so they aren’t too thick and cook evenly. Place into the hot coconut oil and fry until golden brown on each side. Drain on a wire rack.

Step 4

I topped the sweet potato pancakes with a sprinkle of chopped green onion and some of my homemade Whole30 mayo that I seasoned with 1 tsp of dried dill and 1 clove of garlic.

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