Sweet Potato Pancakes
Made from only two ingredients, these sweet potato pancakes are a fantastic finger food and perfect for baby-led weaning.
Servings 13 tbsp pancakes
- 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)
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.
*Nutritional information is a rough guide only, calculated using an online nutrition calculator.
- 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.
Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 25mg | Sodium: 13mg | Potassium: 55mg | Vitamin A: 1885IU | Vitamin C: 1.9mg | Calcium: 9mg | Iron: 0.2mg