Description
The tastiest fluffy Sweet Potato Pancakes for baby! Egg free and a great healthy breakfast for baby led weaning. See notes for how to prepare them for adults. Recipe can easily be doubled.
Ingredients
Units
Scale
- 1/3 cup roasted sweet potato
- 1/4 cup whole wheat flour
- 1 tbsp ground flax seed
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tbsp oil (I used avocado oil)
- 2 tbsp milk of choice (whole, soy, oat etc)
Instructions
- Place cooled sweet potato in a medium mixing bowl and mash with a fork. Add remaining ingredients and stir with a wooden spoon until just combined. The batter is VERY thick, which helps these cook through.
- Heat a large skillet with cooking spray over medium low heat. Once hot, wet a tablespoon measure and scoop out a heaping tablespoon of batter at a time to form mini pancakes. Flatten with wet fingers to help them spread.
- Cook for about 2 minutes per side, flipping once pancake is set and golden brown. Repeat with remaining pancakes. Slice into strips or cut into pieces for babies who have the pincer grasp (8+ months). Serve with flattened blueberries, a thin smear of nut butter, etc!
Notes
HOW TO ROAST SWEET POTATO: Preheat oven to 400F. Pierce sweet potato several times with a fork. Place on a baking sheet lined with foil. Bake for 50-60 minutes, or until very fork tender. Allow potato to cool. Peel and use per the recipe.
If you cook sweet potato in the microwave instead, you may need to add 1-2 tbsp more milk as it won't be as moist. Note that microwaved sweet potatoes are less sweet and flavorful than roasted.
ADULT VERSION: For toddlers or adults, feel free to add 1/4 tsp salt and 1 tbsp sweetener to the batter.