Potato Pancakes are so delicious but the benefits from the pancake are not much to be desired…. Here is a great recipe that you can eat with breakfast, lunch, or dinner. You can pair this with eggs, steak, burgers, pork chops, or even by themselves!
Ingredients
3 sweet potatoes (I prefer the white sweet potatoes)
6 oz can of green chillies
1 tbsp almond flour
salt and pepper to taste
2 tbsp olive oil
1 tbsp rosemary
1/4 cup grated fresh Parmesan cheese (*optional)
1-2 cloves of garlic
1/2 teaspoon of cumin
Sauce:
1/4 cup coconut or almond milk plain yogurt
1tbsp chopped jalapeños
1 tsp finely chopped cilantro
1 tsp of your favorite jam (I used orange marmalade)
dash of salt and pepper
Directions:
Grate the sweet potatoes and add the flour, salt, pepper, chilies, rosemary, cumin, and 1 tbsp olive oil to it.
Mix and set aside.
In another bowl mix the rest of the olive oil and rosemary.
Heat the skillet and place the olive oil and rosemary in it.
Fill the muffin tins with the sweet potato mix.
Top with grated Parmesan cheese.
Cook on medium heat for 5-7 minutes. Keep checking to see that it doesn’t burn.
Let the potatoes cool for 5 minutes and then top with the yogurt mixture.
Enjoy!
Fit Chic