|10 min||6 min||4|
|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 dash||Black pepper|
|1/2 cup||Greek yogurt, plain, 1% M.F.|
|1 dash||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!