- 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!