Sweet Potato Pancakes

These Sweet potato pancakes are made from only two ingredients. They are dairy, gluten and nut free making them ideal for those with food allergies. 

I have been making sweet potato pancakes ever since my youngest started solids. They are perfect for baby-led weaning as they are easy to pick up and have a lovely soft texture.

The ingredients are simple and they are a healthy start to the day!

HOW TO MAKE SWEET POTATO PANCAKES – TIPS & TRICKS

Preparing the Sweet Potato 

• Personally, I believe that roasted sweet potato works best in this recipe. You want to make sure the potato is really well cooked so it mashes easily. If you have never cooked sweet potato before then follow these instructions. 
• The smoother the batter, the smoother the pancakes will be, which is why pureeing the sweet potato is ideal. If you do not own a blender/food processor then mashed will still work but your pancakes won’t be as smooth. The small lumps of sweet potato may be off-putting for some kids.  

Frying the Pancakes

As these pancakes contain no flour, they are harder to handle than regular pancakes. However, there are a few tricks you can follow to make sure you cook the perfect pancake every time.  

1. Make your pancakes small. I usually make them 1 tbsp in size. This is not only a great size for babies but it also makes the flipping easier. I recommend sticking to 1-2 tbsp in size. 
2. Turn the heat down to medium/low (depending on the stove top). This ensures that the batter cooks all the way through without burning. 
3. Have patience! Wait until the pancakes are fully cooked on one side before flipping. This will take around 2-3 mins. 

WHAT DO SWEET POTATO PANCAKES TASTE LIKE

If you are expecting these sweet potato pancakes to taste like regular pancakes then you may be disappointed. Although they look like regular pancakes the texture and taste are different. 

Different doesn’t mean bad, however! The texture is soft and smooth (especially if you puree the potato) which babies and kids seem to love. 

The taste, without seasoning, can be a little bland which may be preferred by some kids, or be a good base for a number of delicious toppings.

I personally prefer to add flavour to the recipe with some spices. I add cinnamon and ginger but nutmeg would also be nice. Vanilla also works well. 

STORING GUIDELINES

These pancakes taste best freshly cooked but if you do have leftovers then allow the pancakes to cool and store in either the refrigerator or freezer. 

• Refrigerator: Place leftover pancakes in an airtight container and refrigerate for 1-2 days. 
• Freezer: Freeze on a baking tray then transfer to a freezable container/ziplock bag for 1-2 months. 

You May Also Like

• 2 Ingredient Banana Pancakes
• Apple Pancakes
• Lentil Pancakes
• Chickpea Pancakes

Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

4.89 from 9 votes

Sweet Potato Pancakes

Made from only two ingredients, these sweet potato pancakes are a fantastic finger food and perfect for baby-led weaning.

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Serves:13 tbsp pancakes

Hover over "serves" value to reveal recipe scaler

Print Pin This

Ingredients

• ▢ 125g (1/2 cup) Sweet Potato Puree / Mashed Sweet Potato * SEE NOTE 1
• ▢ 2 eggs
• ▢ 3/4 tsp ground cinnamon (optional)
• ▢ 1/4 tsp ground ginger (optional)
• ▢ 1 tsp coconut oil (for frying)

Instructions

• Mix the eggs and sweet potato together until fully combined. Add the cinnamon and ginger (optional) and stir through.
• Heat the oil in a frying pan over medium heat.
• Spoon one tablespoon of the mixture into the pan (these work best as small pancakes) and repeat to fill the pan. 
• Turn the heat to medium/low and allow to cook for around 2 -3 mins
• Flip and heat until cooked through (approx 2-3 mins)

  Repeat until mixture is used up. 

Recipe Notes

1. Roasted sweet potatoes work best for this recipe. Add to a blender / food processor to make into a puree (full sweet potato puree instructions here). If you do not have a blender make sure to mash the potato really well to ensure no lumps in your batter. 
2. Spices are optional but don't be afraid to add spices to the food you serve your baby. Alter to suit taste. 
3. You can replace coconut oil with oil of choice or butter. 

*Nutritional information is a rough guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Sweet Potato Pancakes

Amount Per Serving

Calories 21 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 25mg8%

Sodium 13mg1%

Potassium 55mg2%

Carbohydrates 2g1%

Protein 1g2%

Vitamin A 1885IU38%

Vitamin C 1.9mg2%

Calcium 9mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Breakfast / Dessert / Snack

Cuisine:Western

Keyword:2 ingredient pancakes, baby pancakes, Sweet Potato Pancakes

Did you make this recipe?Tag me on Instagram at @healthylittlefoodies or leave me a comment & rating below.

 * I first published this 2 ingredient sweet potato pancake recipe in Sep 2015. The recipe has remained the same but I have updated the photos and post information.