Ok, my best advice is to make the sweet potato pancake beforehand because I get it, who the hell wants to be this involved in breakfast when you're rushing your ass all over the place trying to get yourself ready (and maybe a kid or two) for the day ahead. No thanks.
Make ahead of time and pop the pancake in your toaster oven for 1 min or two and boom, you're done... well almost, except for the laborious process of mashing up your avo, but in the name of healthy, I trust you'll take the time for at least that.
Smoked salmon is in my top ten for super good breakfast food that's super easy to eat. Peel it open, gently finagle a slice free and place on top of something. Or eat it alone. The herbed ones are my favorite, I think in the pic I used the lemon and dill seasoned ones. No brainer.
Smoked Salmon Over My Sweet Potato Pancake
2 tsp flour (coconut, almond, all-purpose, whatever you have on hand.)
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp sea salt
2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal or shred them by hand, which could get to be annoying)
Coconut oil for pan frying
4 slices smoked salmon
1 avocado, mashed
A few shakes of red pepper flakes
In a medium sized bowl, beat the eggs with the flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.
Add coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” and cook approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake.
Layer the potato pancake with the mashed avocado and smoked salmon. Season with a few cranks of sea salt, and red pepper flakes. If you got a lemon, squeeze a little lemon juice on top. Easy peesy.