Sounds pretty good, Larry ~ thanks for sharing your recipe!Katie

> Date: Thu, 24 May 2012 12:02:59 -0400
> From: [log in to unmask]
> Subject: Paleo version of a food I loved
> To: [log in to unmask]
> 
> I grew up Jewish in Chicago.  One of my favorite weekend breakfasts was
> potato pancakes with sour cream.  After being on the Paleo diet (with great
> success) for a while, I decided to try an re-create that diet using Paleo
> ingredients.  I used the avocado-based paleo sour cream recipe already
> posted, with a little more spices and let it sit in the fridge overnight.
>  Here's what I did to create the potato pancakes:
> 
> Equipment:
> Food processor (Kitchen-Aid 9-cup unit), non-stick skillet
> 
> Ingredients for Faux potato pancakes:
> ---------------------------------
> 3 green plantains
> 1 shallot
> 2 large eggs
> (optional) 1 portabello mushroom
> Coconut milk
> 
> Spices (to taste)
> -------------------------
> Curry Powder
> Paprika
> Mustard Powder
> Salt
> Pepper
> 
> ----------------------------------------------
> 
> Peel the plantains and cut them into 1-2" chunks.  Peel the skin off the
> shallot and chop it into 4-6 pieces.  Put them in the food processor. Break
> the eggs and add them to the food processor.  Start on low.
> 
> While the food processor is running, slowly add coconut milk and the
> spices.  If any of the material starts collecting in the bottom of the food
> processor, stop the processor and use a rubber spatula to mix it up a
> little.
> 
> When the contents are the right consistency to make the pancakes, put into
> a bowl.  Pre-heat a large non-stick skillet and use a small ladle or large
> spoon to add the batter to the skillet.  When you serve the pancakes, serve
> the chilled "sour cream" on the side so people can add it as they wish.
>  This will make a filling breakfast for 3 people.
> 
> Larry
> -- 
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> ---------------------------
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