1 carrot, grated coarsely
IN A BOWL: combine the carrot, potatoes, flour, egg, thyme, salt and pepper. Lightly coat the nonstick skilled with coconut oil. Drop ¼ cup amounts of the potato mixture onto the skillet, flattening the pancakes with a spoon, if necessary. Fry until lightly browned on one side, about 3 minutes, then fry 3 minutes on the other side, drain on paper towels. Serve warm.
Served with a green salad, this delicious variation of potato pancakes makes a light and satisfying supper.