“Sweet Potato Pancake Crouton”

(Whole 30 Compliant)



IMG_0827 I’ve been racking my brain for a way to make sweet potato pancakes without eggs, as it’s hard to digest proteins with starches.  This is a tough task.  However, with the knowledge that you can make cauliflower into dough after squeezing enough water out of it.  Why couldn’t you do the same with sweet potatoes?  So that’s what I set out to do.  The result is not a perfect solution and not all the batches came out picture perfect, but even the “duds” were delicious.  And I’m so happy to be able to eat a potato pancake without any discomfort.  I’ve been craving salty things lately and it’s exciting to have something to go to that’s easy and quick to make and made with whole ingredients.  (I’m still trying to kick my habit of buying tortilla chips for that salty fix ;)) This recipe really does the trick for me!  They can be eaten as a snack alone ( I like to do this when I get home from work)….

 

Or…

 

As usual, I paired them with a green salad and I realized that these little guys make the perfect “crouton”.  Go ahead and try it.  See for yourself!  They have a perfect crunch for crouton duty and make me feel like I’m eating a guilty treat when in fact I’m staying right on track.  No cravings after this treat! Booyah!

 

*Please note, these take a few trials to get right, but once you get the hang of it, it’s worth it.

 

Let me know what you think and if you have any questions.  How will you eat them?  Alone? Over salad? With apple sauce?  Enjoy!

 

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Ingredients:

2 Sweet potatoes, peeled and grated (you could use more, or less) Coconut Oil Salt Directions: Take the grated sweet potatoes and squeeze as much moisture out of them as possible. ( A lot like cauliflower pizza).  You can use paper towels, but I prefer to use a dish towel to be environmentally conscious. Take the dried shreds in small clumps and place into hot oil in a very thin layer.  Make sure there is a lot of “lattice work” in your pancakes.  They will hold together better this way. Cook about 3-4 minutes per side. Add salt to taste.

Eat alone or on salad.

 

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Sweet Potato Pancake Crouton
 
Sherri:
Recipe type: Breakfast/Brunch/Snack/Salty
Cuisine: Gluten Free/Paleo/Vegan/Vegetarian/American
Prep time:
Cook time:
Total time:
 
Take the grated sweet potatoes and squeeze as much moisture out of them as possible. ( A lot like cauliflower pizza). You can use paper towels, but I prefer to use a dish towel to be environmentally conscious. Take the dried shreds in small clumps and place into hot oil in a very thin layer . Make sure there is a lot of “ lattice work ” in your pancakes. They will hold together better this way. Cook about 3-4 minutes per side. Add salt to taste.
Ingredients
  • 2 Sweet potatoes, peeled and grated (you could use more, or less)
  • Coconut Oil
  • Salt
Directions
  1. Take the grated sweet potatoes and squeeze as much moisture out of them as possible. ( A lot like cauliflower pizza). You can use paper towels, but I prefer to use a dish towel to be environmentally conscious.
  2. Take the dried shreds in small clumps and place into hot oil in a very thin layer. Make sure there is a lot of “lattice work” in your pancakes. They will hold together better this way.
  3. Cook about 3-4 minutes per side.
  4. Add salt to taste.