I tweaked the recipe for my savory yam latkes #411973, using French toast seasoning. I think it's a pretty decent sub for "real" French toast. In this recipe I use 2 whole eggs because I prefer a slightly eggier taste than with the savory latkes. This is fairly sweet already because of the yam, but if you like, you can serve the latkes with maple syrup.
My Private Note
Units: US | Metric
- 1Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
- 2In a small bowl, lightly beat the eggs with the vanilla and cinnamon.
- 3Thoroughly blend the egg mixture into the grated yam.
- 4Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
- 5Repeat until all the mixture is used. It’s OK if the pancakes are touching in the skillet.
- 6Sauté until brown and crispy (the latkes will be dark from the vanilla extract); flip and sauté on the other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
- 7Drain on paper towels if desired.
- 9It’s best not to re-use the oil for a second batch because the oil may develop an unpleasant odor. It’s best to use two separate skillets, or wash and dry the skillet after use.
- 10I want to try adding a small amount of almond milk to the egg mixture, to more closely imitate the texture of French toast.
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Nutritional Facts for Fake French Toast (Grain Free)
Serving Size: 1 (173 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 431.6
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 3.2 g
- Cholesterol 372.0 mg
- Sodium 161.7 mg
- Total Carbohydrate 68.6 g
- Dietary Fiber 9.8 g
- Sugars 1.7 g
- Protein 16.2 g