| 8 | 30 | 149 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 5 |
| 2 clove(s) | Garlic (minced) |
| 2 cup | Sweet potato (grated) |
| 1/4 cup | Red onion (finely diced) |
| 1 tsp | Cumin |
| 1 dash | Salt and pepper (to taste - use sea salt) |
| 1/4 cup hulled | Hemp seeds, shelled |
| 2 medium | Egg (whisked) |
| 1 tbsp | Coconut oil (or ghee) |
1. Mince the garlic and set aside.
2. In a large mixing bowl, combine grated sweet potatoes, onions, garlic, cumin, hemp seeds, sea salt and pepper.
3. In a small bowl, whisk the eggs. Pour the egg mixture into the large bowl and coat the ingredients.
4. Over medium heat in a large skillet, melt the coconut oil to coat the bottom of the pan. Using a 1/2 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 3-5 minutes per side.
5. To serve, top pancakes with Greek Yogurt.
Enjoy!
Sweet Potatoes
contain beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!
| Meat Alternative | 0.5 |
| Vegetables | 0.8 |
