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sweet potato pancakes
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Sweet Potato Pancakes

The BEST, super easy, and nutritious sweet potato pancakes – perfect for baby-led weaning, finger food and to take on-the-go.
Course Breakfast, Snack
Cuisine Baby Food
Fridge Life? 3 days
Freezable? 3 months
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Servings 10 pancakes
Calories 27kcal
Author Dora

Equipment

  • Blender
  • Oxo Silicone Spatula
  • Stainless Steel Baking Trays

Ingredients

  • 1 egg
  • 3.5 oz sweet potato puree 100 g
  • 4 tbsp wholewheat flour
  • 1.6 fl oz milk 50 ml
  • oil for cooking

Instructions

  • If you are not using sweet potato puree, bake the sweet potato.

Baking the Sweet Potato

  • Preheat the oven to 180°C / 350°F.
  • Cut the sweet potato in halves lengthwise and pierce it through the skin with a fork several times (do not peel the skin).
  • Place them on a baking tray on parchment paper.
  • Bake for about 45 minutes (until you can easily pierce it all the way to the other side with a knife).
  • Allow to fully cool before scooping the flesh. Takes about half an hour.

Making the pancakes

  • Put all the ingredients in a blender and blend until a smooth batter is formed.
  • Heat a pancake pan over medium heat. Once the pan is hot, grease with a little oil.
  • Using a tablespoon, scoop the batter from the blender and place over the pan. I can usually make 4 pancakes at a time.
  • When you see the batter firming around the edges and lifting a bit of the pan, flip them over.
  • Bake for another minute or two.
  • Transfer to a plate to cool before serving.

Notes

  1. Choose the perfect pan. If possible, make sure you are using a non-sticky pan. This way you will need minimal oil to grease the pan and the pancakes will bake more quickly and evenly.
  2. Know your pancake size. You want to make the pancakes big enough so that they are baked on the inside but not over-brown on the outside. I've found with this batter that the perfect amount is about one tablespoon.
  3. Don't overuse the oil. If you have a good pan, you will only need a small amount of oil to grease it. I've recently switched to using olive oil for baby and toddler pancakes because I only use small amounts and you can't really taste or smell it. And the health benefits are far better than that of coconut oil. Just don't add too much or your pancakes will be too greasy and sometimes even soggy.
  4. How to serve to babies? 6-9 month old – cut the pancakes in length and width of your index finger. 9 month+ or pincer grasp – you can cut into smaller bite size pieces, the size of your pinky fingernail. You can serve these with a thin smear of nut butter (nut butters are choking hazards for babies so spread thinly) and fruit mashed or cut up age appropriately
  5. How to serve to toddlers? You can basically serve them the same as you would for adults. If you add nut butter then you can fold them and make little pancake "sandwiches" so it is easier for them to grab without getting nut butter all over themselves
  6. Freeze them by layering them between greaseproof paper one by one and place them in a freezable container up to 3 months. Defrost in fridge or toaster with defrost setting until defrosted but not toasted. 

Nutrition

Serving: 1pancake | Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 14mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1451IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg