Sweet Potato Pancakes with Curried Yogurt

13 16 210
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 min 4
Sweet Potato Pancakes with Curried Yogurt
Health Rating


1 tbsp Coconut oil
2 medium potato Sweet potato (grated)
1/4 cup Red onion (finely diced)
1/4 cup hulled Hemp seeds, shelled
2 clove(s) Garlic (minced)
2 medium egg Egg
1 tbsp Water
1 tsp Cumin
2 pinch Salt
2 dash Black pepper
1/2 cup Greek yogurt, plain, 1% M.F.
1/4 tsp Curry powder
1 whole lime(s) Lime juice (fresh)


To make pancakes:

In a large mixing bowl, combine sweet potatoes, onions, garlic, hemp seeds, cumin, 1 pinch salt and 1 dash pepper. In a small bowl, whisk the eggs with water. Pour the egg mixture into the large bowl to coat the ingredients.

Over medium heat in a large skillet, melt the coconut oil to coat the bottom of the pan. Using a ½ cup, scoop the sweet potato mixture and form round, flat pancakes in the pan (fit about 3 in a pan each time). Cook until golden, about 3 minutes per side.

To make curried yogurt:

Combine yogurt, curry powder, lime juice, 1 pinch salt and 1 dash pepper in a bowl.

To serve, top pancakes with curried yogurt.

Tip: Refrigerate leftover pancakes and simply toast for breakfast the next day! These pancakes can also be served on top of a green salad for lunch or as vegetarian burgers for dinner!

Nutrition Facts

Per Portion

Calories 210
Calories from fat 97
Calories from saturated fat 34
Total Fat 10.7 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.3 g
Cholesterol 86 mg
Sodium 154 mg
Potassium 329 mg
Total Carbohydrate 17.2 g
Dietary Fiber 2.6 g
Sugars 4.3 g
Protein 11.2 g

Dietary servings

Per Portion

Meat Alternative 0.6
Milk Alternative 0.2
Vegetables 1.0

Energy sources

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