Sweet Potato Pancake With Coconut Milk

A healthy subtly exotic change of pace.

• Ready In: 12 mins
• Serves: 2-4

Ingredients

• 2  medium sweet potatoes, peeled and shredded by food processor (about 4 cups)
• 2  teaspoons garlic (or more)
• 1  cup yellow onion, chopped in a food processor
• 2  tablespoons flour
• 1  teaspoon sea salt
• 1  teaspoon white pepper
• 1  teaspoon dried basil
• 1  teaspoon oregano
• 3  large eggs, lightly beaten
• 3  tablespoons coconut milk

Directions

1. Microwave the sweet potatoes for about 1-2 minutes before mixing with everything else.
2. Place everything in a large bowl and mix until egg coats the sweet potatoes.
3. Heat some canola oil (refined for high heat) in a large skillet or griddle. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake.
4. Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.
5. Can be dumped on the griddle and cooked like hash browns.