In a medium mixing bowl, beat the eggs with the coconut flour, cinnamon, ginger and salt. Mix in the shredded sweet potatoes until well combined.
Heat approximately 1 Tbps of coconut oil in a large skillet over medium heat. Spoon the mixture into the skillet to make “cakes” that are 4-6 inches in diameter. Cook for 2-3 mins per side, until they hold together, flipping once as you would a regular pancake.
Source of Sweet Potato Pancake recipe: Practical Paleo book, second edition.
Add a poached egg and sliced avocado on top and then sprinkle with salt and pepper.
My quick and easy poached eggs:
Heat small skillet to medium-high heat. Spray with cooking oil (I prefer olive oil cooking spray). When pan is heated, crack egg into pan. Add 1 tsp of water and cover with a lid (it should sizzle when you add the water. If not increase cook time). Let cook 3-5 mins depending upon desired doneness of yolk.
Recipe Notes
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