SWEET POTATO PANCAKES

By Diana Rodgers

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.

1 large sweet potato, peeled and shredded

3 teaspoons cumin

3 eggs

2 teaspoons dried thyme

1 small onion, diced

1 teaspoon red pepper flakes

4 tablespoons coconut oil

Mix the sweet potato, cumin, eggs, thyme, onion and pepper flakes.

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. 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. Enjoy!