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Baby Sweet Potato Pancakes
www.theconsciousplantkitchen.comAn easy Baby Sweet Potato Pancakes recipe 100% allergy-friendly made egg-free, dairy-free, and delicious soft food as a baby-led weaning sweet potato first recipe.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-pancakes-baby/ or scan the QR code here ➡️
Servings: 24 pancakes
Calories: 32.4kcal
Ingredients
- ½ cup + 2 tablespoons Sweet Potato Puree Homemade or pure puree from baby food pouches/cans.
- 1 cup Plant-Based Milk It can be breastmilk or almond/coconut milk for dairy-free.
- 1 tablespoon Melted Coconut Oil or canola oil
- 2 teaspoons Vanilla Extract
- 1 ½ cup Rolled Oats see note 1 for white flour.
- 2 teaspoons Baking Powder
Instructions
- Add all the ingredients to the food processor: homemade mashed sweet potato, milk of choice, oil, vanilla, rolled oats, and baking powder.
- Blend on high speed 1 minute - I used speed 10 on my Vitamix until the rolled oats couldn't be seen and a smooth, consistent pancake batter forms.
- Set aside 10 minutes in a mixing bowl.
- Slightly grease a pancake griddle with melted coconut oil.
- Warm pancake griddle to medium heat and spoon one tablespoon of batter per pancake.
- Cook 2-3 minutes on one side or until sides are dry, and it's easy to slide a spatula under the pancake without breaking it.
- Flip and cook on the other side for 1 minute until the pancakes are fluffy and golden.
Storage
- Store the pancakes in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before eating.
Notes
Note 1: For all-purpose white flour, use only 1 cup. Don't use a blender to bring ingredients together, or the pancake will be gummy. Simply stir all the wet ingredients first in a mixing bowl, then stir in the dry ingredients until a smooth pancake batter forms. Cook as per the instructions above.
Nutrition
Serving: 1pancake | Calories: 32.4kcal | Carbohydrates: 4.9g | Protein: 0.8g | Fat: 1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 51.4mg | Potassium: 48.2mg | Fiber: 0.7g | Sugar: 0.5g | Vitamin A: 1184.1IU | Vitamin C: 1.2mg | Calcium: 37.1mg | Iron: 0.3mg | Magnesium: 8.8mg | Phosphorus: 31.4mg | Zinc: 0.2mg