I started searching for easy meals that I could make ahead of time for Ellie since I didn’t want to keep giving her pre-made or frozen foods. I wanted more fresh and nutritious foods. That’s when I stumbled across these baby pancakes. Ellie LOVES sweet potato, so I knew these were right up her alley.
I left my sweet potato as chunks instead of mashing them completely, but I’ll probably mash them the next time around.
Make sure your banana is very ripe! The one I used was pretty much browned 80% on the outside, which made the pancakes wonderfully and naturally sweet.
I served them to Ellie with just a drop of maple syrup and she couldn’t get enough.
She never finishes one pancake completely. She likes to nibble at all three until they’re gone, hence the bites taken out of each piece. Such an indecisive child.
This was her asking me for more pancakes after she took all the pancakes off of her plate.
I froze the majority of the pancakes for later. They’re easily heated up from the refrigerator for 10-15 seconds in the microwave. From the freezer, I’d probably add another 5-10 seconds as they heat up pretty quickly. Recipe from Yummy Toddler Food
Ingredients
- 1 small purple or orange sweet potato, finely chopped
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 very ripe banana, mashed
- 2 eggs
- 1/4-1/3 cup milk
Directions
- Place the chopped sweet potato in a microwave safe bowl and fill about 2 inches with water. Microwave for 6-7 minutes. Let it slightly cool and then drain. I left my chopped, but you can cook and mash it more if you wish.
- In a mixing bowl, stir together the flour, cinnamon, baking powder, vanilla, banana, and eggs. Add the sweet potato and stir to combine.
- Mix in enough milk to make a pourable batter.
- In a griddle over medium heat, melt a sliver of butter.
- Pour about 2 tablespoons of batter at a time and cook each side until lightly browned.
- Add more butter and repeat for the rest of the batter.
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