Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

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Mini Sweet Potato Pancakes

by

This weekend I was craving potato pancakes but did not feel like spending the time frying each one. I found placing them in a mini silicone muffin pan was an easy way to cook them while I was busy doing other things in the house. The best thing about this snack is that it offers a natural sweetness with a low glycemic index to keep your blood sugar in check. This veggie offers the nutrients manganese and fiber which will help your body digest carbohydrates efficiently and keep you fuller longer.

This garlic and onion combo will satisfy your salty craving without all the unnecessary preservatives and fillers that come with regular potato chips. Eat them alone or pair them with my Dill Yogurt Dip

Mini Sweet Potato Pancakes
 
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Jeanette Kimszal:
Serves: 24 pancakes
Ingredients
  • 3 medium sweet potatoes peeled and shredded
  • 1 egg or chia egg
  • Handful of argula
  • 1 onion diced or dried chopped onion
  • 2 tsp garlic powder
Instructions
  1. Pre-heat oven to 375 degrees Fahrenheit
  2. In a large mixing bowl combine the shredded sweet potato, egg, arugula, onion, garlic powder, and mix well
  3. Take a spoonful of mixture and place in a well greased mini muffin pan
  4. Place in the oven for 25 minutes or until golden brown
  5. Let cool and serve
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