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.
- Make your pancakes small. I usually make them 1 tablespoon in size. This is not only a great size for babies but it also makes the flipping easier. I recommend sticking to 1-2 tablespoon in size.
- Turn the heat down to medium/low (depending on the stove top). This ensures that the batter cooks all the way through without burning.
- 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.
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.
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Sweet Potato Pancakes
- 125g (½ cup) Sweet Potato Puree / Mashed Sweet Potato * SEE NOTE 1
- 2 eggs
- ¾ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground ginger (optional)
- 1 teaspoon coconut oil (for frying)
- 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.
- 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.
- Spices are optional but don't be afraid to add spices to the food you serve your baby. Alter to suit taste.
- You can replace coconut oil with oil of choice or butter.
* 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.
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