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plate of pancakes with blueberries

Sweet Potato Pancakes Recipe (Baby Approved + Egg Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 mini pancakes 1x
  • Category: Baby & Toddler
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

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

  1. 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.
  2. 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.
  3. 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.