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!