Sweet Potato & Apple Pancakes
These fall-inspired potato pancakes with dairy-free honey sour scream are the perfect fall appetizer. Plus, the pumpkin spice caviar is a fun garnish and conversation ingredient!
Ingredients
For The Potato Pancakes:
- 1 lb. Sweet Potatoes peeled and shredded
- 1 Medium Sweet Apple
- 1/2 Small Onion shredded
- 1 small Garlic Clove grated or finely minced
- 1/4 cup Paleo or Gluten Free 1-1 Flour
- 1 tsp Cumin Powder
- 1 tsp Cinnamon
- 1/4 tsp Coriander
- 1 tsp Sea Salt
- 1 Egg
- Olive Oil Spray
For The Honey Sour Cream:
- 3/4 cup Dairy-Free Sour Cream
- 2 tbsp Honey
- 1/2 tsp ground Cinnamon
- 1 tbsp Pumpkin Spice Caviar *see notes
Instructions
- Place shredded sweet potatoes, shredded apple, and onions in a thin dish cloth. Squeeze out as much moisture as you can.
- Place the shredded mixture in a medium bowl and stir with onion, garlic, egg, flour, spices and salt until just combined.
- Form the sweet potato mixture into ten small patties. Be sure you don't pack them in too tight, you want them to be a little flat with scraggly edges (the crispy bits!)
- Form the potato pancakes and place on a lined sheet pan. Spray the pancakes, fully with olive oil spray.
- Bake for 25-30 minutes, or until golden and crispy.
- Combine the sour cream ingredients and serve to the side of the potato pancakes.