Potato Pancakes with Sriracha-Spiced Syrup
This chick loves to go to breakfast. I would say that it’s such an obsession of mine that when Friday rolls around…I am already anxiously anticipating getting up, snagging my Saturday Starbucks + heading out in search of sustenance in the city with a HUGE smile on my face!
Alas, sometimes you need to just make it yourself when you have a hankering for something specific, so I reached deep down to create some “spiced up” stuff to give me those weekend breakfast giggles:) And….drum roll please…here are some yum-tastic potato pancakes taken to the next level with Sriracha-spiced syrup…Make em’, plate em’, then – EAT THEM UP!
Simple Potato Pancakes with Sriracha-Spiced Syrup
makes 6 pancakes
- 1/2 LB red, purple, or sweet potato – shredded
- 1/4 cup yellow onion, chopped
- 1 pasture-raised organic egg or flax egg (1 TB flax meal mixed with 2 1/2 TB warm water)
- 2 tsp fresh thyme, chopped
- 1/4 tsp Himalayan Crystal salt
- dash of black pepper
- 1/2 cup Grade A maple syrup
- 2 TB Sriracha sauce
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 garlic clove, minced
- Using a grater, shred the potato in a bowl. Mix with the onion, egg, thyme, salt, + pepper – stir to combine.
- Form 6 pancakes and place them on a plate.
- Place a large skillet on the stove and place 1 TB coconut or hemp oil in it – let it sit over medium heat for 30 seconds.
- Add the pancakes into the skillet and cook until lightly browned on both sides- roughly 3-4 minutes/side. once completed, place them on a paper towel-lined plate to soak up any excess cooking oil.
- Meanwhile, mix the maple syrup through garlic together in a small bowl- refrigerate until serving the pancakes.
- Serve 2 pancakes with mixed greens + 1 TB syrup drizzled on top. For some healthy fat, sprinkle with 1 TB hemp hearts.