Sweet Potato Pancakes for Baby
These sweet potato pancakes for baby are quick and easy to make and perfectly soft and fluffy. Great for toddlers too, they are freezer friendly and full of healthy ingredients.
Servings: 12 small pancakes
- 1/2 cup white whole wheat flour (see notes)
- 1/4 cup sweet potato puree (see notes)
- 1/4 cup small curd cottage cheese, or full-fat Greek yogurt (see notes)
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp cinnamon
- cooking spray or oil
In a medium bowl, add in all of the ingredients and stir until combined. If using cottage cheese, the batter will have chunks in it.
Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
Serve and enjoy.
Age: 6 months and up
Yield: 12-14 small pancakes
Served With: I served these pancakes with a side of plain full-fat yogurt and a small amount of frozen and thawed and then mashed berries.
Storage: store in an air-tight container in the fridge for 5 days or in the freezer for up to 2 months.
Note on Flour: you can use whole wheat, white whole wheat, all-purpose or gluten-free flour.
Note on Sweet Potato Puree: you can use homemade or store-bought sweet potato puree or cooked and mashed sweet potatoes.
Note on Cottage Cheese: you can use full-fat small curd cottage cheese or full-fat Greek yogurt in these pancakes. Either work great!