These sweet potato pancakes are a great recipe for the whole family. They are easy to prepare the night before and re-heat, or you can even freeze a large batch for convenience. They’re also great for a relaxed weekend breakfast or brunch.
While I cook a lot of meals from scratch, bake a lot of cakes, and sometimes even make my own bread, breakfasts are not my strong point (apart from granola). Making an elaborate homemade breakfast requires a level of planning that I haven’t quite got in me.
We’re going to be weaning Baby S next month and I’m a bit worried about how I’m going to manage breakfasts during the week. We have to be out of the house for 8.30am and my recollection of weaning is that it’s very, very messy. If he’s anything like his big sister he won’t be keen on eating off a spoon so we’ll be doing baby led weaning. I’m going to have to get organised.
These sweet potato pancakes are one recipe I’m planning on making for weaning.
All four of us (baby S only gets to watch at the moment) really enjoyed these pancakes. The sweet potato is completely hidden, so whatever you think about hidden vegetables in food for children, you can be sure that they’re getting a good dose of veggie goodness with these pancakes.
Spelt flour sweet potato pancakes
- 300 g well mashed or puréed sweet potato
- 60 g plain flour
- 40 g spelt flour
- 20 g oats
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp caster sugar optional - omit or increase depending on personal taste
- 1 tsp baking powder
- 1 large egg
- 200 ml milk
- 25 g melted butter plus more for cooking the pancakes
Place all the dry ingredients in a bowl and whisk together until well combined.
Whisk together the eggs, milk and melted butter. Stir in the dry ingredients, followed by the mashed sweet potato. Add a tiny bit more milk if the mixture seems too thick. Allow to rest for 10 minutes.
I blended the mixture at this stage to make it really smooth but this isn't essential.
Heat a little butter in a non-stick frying pan over a medium-low heat. Put a large spoonful of batter into the pan and with the back of the spoon shape into a circle if needed. Cook for 2-3 minutes until you can get a spatula underneath and flip it over without it falling apart. Cook the other side for 2-3 minutes. Repeat with the rest of the batch.
Serve with maple syrup or honey and fresh fruit.
I have linked this post up with the following blog linkys: