Are you searching for a unique and flavorful appetizer to serve at your next gathering? Look no further than sweet potato pancakes. These pancakes are made with freshly grated sweet potato, onion, and garlic for a burst of savory flavors. The addition of buckwheat flour provides a gluten-free base, while a touch of sweet paprika adds a hint of spice. Fry them up in coconut oil for a crispy texture that will satisfy everyone’s cravings. These delightful pancakes are sure to impress your guests and leave them wanting more.
Recipe
Serves 4
2 cups sweet potato, grated
½ small onion, grated
1 clove garlic, crushed
2 eggs
3 heaped tbsp. buckwheat flour
2 tbsp. coconut oil
½ tsp. sweet paprika
How to Prepare
Place the grated sweet potato and onion in a large bowl. Add in
the crushed garlic, eggs, flour, season with salt and pepper, as well as the paprika. Mix thoroughly.
Heat the coconut oil in a pan, and add a heaped tablespoon of the better per 1 pancake (makes around 16). Fry for around 3 minutes on medium heat, then flip and fry for another 1-2 minutes.
Serve with your favorite toppings (see ideas below).
Serving suggestions:
Tomato, hummus, lettuce, parsley, onion sliced cherry tomatoes, plant based cheese, arugula, avocado
