These pancakes as easy to make. They are a delicious addition to you vegetarian breakfast repetoire. Sweet potatoes are packed with potassium, calcium and vitamins A and C.
The Fixings:
1 large sweet potato, peeled and grated
1 small onion, peeled and grated
1 tbsp chives, finely chopped
1 jalapeno, de-seeded and minced
2 tbsp all purpose flour
1 tsp salt
½ tsp cumin
¼ tsp cayenne
1 large egg
vegetable oil
1 tsp lemon zest
How To:
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grate the peeled potato and onion into a medium bowl
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transfer to a strainer and press out liquid (this is important or they will not hold together)
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return to the original bowl
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add jalapeno and chives
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in a separate bowl, mix together flour, salt, cumin and cayenne
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add this to the sweet potato and onion
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add egg and lemon zest, mix thoroughly
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in a pan or skillet, add enough oil to prevent the pancakes from sticking (we used an oil spritzer)
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place on medium heat
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using an ice cream scoop (or 3 tbsp), scoop out potato mixture and flatten each one. The smaller the pancakes (about 2”in diameter), the faster and more evenly they will cook
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place in a pan over medium heat and add 3 or 4 more to cook all together
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cook 5 minutes or until they turn crisp and brown on the bottom
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flip to cook on both sides, 3 or 4 more minutes
Makes 8-10 pancakes
These are great served with chives and yogurt or sour cream on top.
Tags: Chives, easy, lacto-ovo-vegetarian, pancakes, Sweet Potato
