We celebrate the first night of Hanukkah this evening by offering a different spin–dreidel pun intended–on the traditional latkes or potato pancakes that are a Festival of Lights staple. We use sweet potatoes and gluten-free flour to make this treat AIP-, Whole 30-, and paleo-friendly. You can even substitute applesauce for the eggs if you want to make a vegan version.
Ingredients
2 lbs sweet potatoes
2 Tablespoons gluten-free flour
2 eggs (substitute ½ cup of applesauce for a vegan option) Note: Applesauce is often used as a topping for latkes)
1 teaspoon baking powder
1-2 teaspoons cinnamon (to taste)
1/4 teaspoon nutmeg
peanut oil
1/4 teaspoon cloves
Directions
Peel and grate sweet potatoes and squeeze out any extra moisture with a cheesecloth or towel. Beat eggs and add one at a time, mixing well. Add flour and baking powder. Add spices and mix well. Heat the oil in a skillet and add a large spoonful of the mixture for each pancake. Cook until brown then flip.
