Spiced Sweet Potato & Coconut Pancakes with Shrimp & Avocado Salsa

Ingredients

• 1 large sweet potato, peeled and grated
• 1/2 cup coconut flour
• 1/4 cup unsweetened coconut flakes
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut milk
• 1/4 cup water
• 1 tablespoon coconut oil, for cooking
• 1/2 pound shrimp, peeled and deveined
• 1 avocado, diced
• 1/4 cup chopped tomato
• 2 tablespoons chopped red onion
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine grated sweet potato, coconut flour, coconut flakes, baking powder, cinnamon, and nutmeg.
2. In a separate bowl, whisk together coconut milk and water.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat coconut oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup of batter onto the hot skillet for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. While the pancakes are cooking, prepare the salsa. In a bowl, combine shrimp, avocado, tomato, red onion, and lime juice. Season with salt and pepper.
8. Serve the pancakes topped with the shrimp and avocado salsa.