Did you know March is National Nutrition Month? That means it’s time to kick your healthy eating into high-gear. Start by eating cleaner foods and purging the junk. Speaking of clean foods, I had a fun time putting together a recipe for Zemas Madhouse Foods. This company is run by a mom who wanted to create something healthier and cleaner for her own kids.
I used Zemas’ boxed Sweet Potato Pancake Mix to come up with this yummy version. My family devoured it.
This Sweet Potato Pancake mix is not only healthy and delicious, it’s so versatile. Throw in mini-chocolate chips and eat it plain on the go, or try wild blueberries with shredded coconut like this recipe calls for. If you have access to wild blueberries they work well in this dish since they’re smaller. Any way you make it, know that you’ll be making a healthy choice!
Blueberry Coconut Sweet Potato Pancakes
Makes (12-14) 4″ pancakes
1 box Peruvian Sweet Potato Pancake & Waffle Mix
1 egg replacer
1 1/2 cup milk of choice
3 T. oil of choice
1/4 cup pure maple syrup
1 t. pure vanilla extract
½ cup unsweetened shredded coconut
½ cup fresh blueberries, rinsed and patted dry
Heat griddle or nonstick pan over medium heat. Spray with nonstick spray. In a large mixing bowl, whisk together egg, milk, oil, syrup and vanilla. Next, stir in entire box of pancake mix along with shredded coconut and blueberries. Ladle 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes on the first side, or until you see bubbles. Flip and cook another 2-3 minutes.
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