What is the best way to cook sweet potatoes for pancakes?

These pancakes are great for using leftover sweet potatoes if you already have some made. If not, boiling or steaming cubes, peeled sweet potatoes is easiest. Or baking whole sweet potatoes in the skin, then scooping out the flesh also works if you're planning on using the oven. Cook sweet potatoes until nice and tender so they mash easily.

Can baby food sweet potatoes be used?

Yes. Baby sweet potatoes and homemade puree can be used. However, they may be thinner than regular mashed sweet potato. You'll need to adjust the liquid in the recipe accordingly, using a little less milk.

Can sweet potato pancakes be frozen?

Yes. Cooled pancakes can be frozen in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight when you're ready to use them.

Can I make these gluten-free?

Yes. Swap your favorite cup-for-cup GF flour for the whole wheat flour.

Sweet Potato Pancakes for Baby and Toddler

two baby sweet potato pancakes on a piece of parchment paper.

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Use leftover sweet potatoes in these easy, mildly spiced sweet potato pancakes for babies and toddlers. They have no added sugar, are make ahead friendly and great for baby led weaning, so you can feel good about your little one's breakfast!

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: about 14 baby pancakes 1x
Category: breakfast
Method: stovetop
Cuisine: American

Ingredients

Units Scale

1 cup cooked, mashed sweet potato
1/2 cup milk
1 large egg
1 tsp vanilla extract
1 tsp apple cider vinegar
3/4 cup whole wheat flour (or all purpose)
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp nutmeg

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Instructions

If your sweet potato is not already cooked, cook according to preference and mash to yield 1 cup. 1 medium sweet potato will make about a cup.
Add mashed sweet potato to a large bowl with milk, egg, vanilla and apple cider vinegar. Mix until well combined with a fork or whisk.
Add flour, baking soda, cinnamon and nutmeg and stir until just combined. The batter will be thick.
Heat a large skillet or griddle over medium-low heat (about 325°F). If needed, add a little butter or oil to prevent sticking. This is usually not necessary if your surface is nonstick.
Pour batter onto the hot skillet or griddle, using about 2 tablespoons per pancake. Cook until the edges start to dry, about 2-3 minutes. Flip and cook until cooked through, an additional 1-2 minutes.
Repeat with the remaining batter.
Let pancakes cool before serving to babies.

Notes

The batter will be fairly thick. Keep the heat a little lower on the griddle than if you were making regular pancakes, as they will take just a little longer to cook.
If you have a nonstick skillet or griddle, greasing it is not usually necessary. If you do not, melt a little butter or oil in the pan before adding the batter.
For gluten-free pancakes, use your favorite cup-for-cup GF flour in place of the whole wheat flour.
You can use sweet potato baby food or homemade sweet potato puree, however, it may be a little thinner, so use just a bit less milk.
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 moths.

Find it online: https://babyledbliss.com/sweet-potato-pancakes-baby-toddler/