Sweet Potato and Pumpkin Seed Latkas

This a fun knock of the traditional potato pancake you might be more accustomed to.  The sweet potato is packed with nutrients and the egg and pumpkin seeds make them very high in protein.  I topped them with bananas sautéed in coconut oil and sautéed swiss chard with garlic.  Delicious!

Serves 2 for a Main Meal

Ingredients:

  • 1 Large Sweet Potato – grated (I use the skin)

  • ½ small white onion – chopped

  • ½ cup raw pumpkin seeds – soaked for 3 hours then drained

  • 2 organic eggs – beaten

  • 1 Tbsp. gluten-free brown rice flour

  • Pinch of sea salt

  • Pinch of turmeric

  • Olive oil for pan

Directions:  Mix all ingredients in a medium sized bowl.  Divide batter into 6 parts and put into pan like a pancake.   Heat olive oil on medium heat (enough to cover the bottom of the pan).   You will have to manually shape them into a round circle.  Allow them to heat for a few minutes then flip and allow them to continue cooking for 4 or so more minutes.  Transfer to a pie pan and place in oven to finish cooking for the last 5 minutes or until the potatoes are cooked to your liking.  

For topping:  heat some coconut oil and place banana slices in the oil and heat until soft.  You can also use unsweetened apple sauce.  Get creative and have fun!!!

By:  Katy Joy Freeman, Alkaline Lifestyle Coach

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