Sweet Potato (or Carrot) Pancakes. Great instead of burger buns too

Beat the eggs with the coconut flour, cinnamon, ground ginger and sea salt.

Mix in shredded sweet potatoes (or carrots) until well combined.

Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Separate the mixture into 'cakes' that are 4-6 inches in diameter and add to skillet.

Cook for approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake.