Delicious vegetarian ricotta pancakes with sweet potato and spinach. Perfect for baby led weaning and toddler lunches.
Pancakes are brilliant for babies. And that's particularly true if you're following baby led weaning.
You can pack your pancakes full of different textures, flavours and veggies to introduce your baby to lots of new foods.
And they're the perfect shape and size for babies to feed themselves. You may want to cut them into strips for younger babies.
These pancakes are made with sweet potato, spinach and ricotta.
Great for weaning - and beyond
While these pancakes are great finger food for babies, they're also perfect for toddlers.
They make a great lunch which can be eaten warm at home or popped in a lunch box and eaten cold while out and about.
These pancakes can be frozen. Simply cool, then freeze on a tray for an hour (or place a piece of baking paper between each one) then transfer to a labelled freezer bag or container. Freeze for up to three months.
How to make ricotta pancakes for babies
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Ricotta pancakes with sweet potato and spinach
- 250 g sweet potato purée
- 120 g plain flour or wholemeal or spelt
- 1 teaspoon baking powder
- 1 large egg
- 250 ml milk any milk can be used
- 50 g spinach shredded
- 2 tablespoons ricotta
- 2 tablespoons sunflower oil for frying
- Beat all the ingredients (250g sweet potato purée, 120g flour, 1 teaspoon baking powder, 1 large egg, 250ml milk, 50g shredded spinach and 2 tablespoon ricotta) together well or place in a blender to make a really smooth batter.
- Heat a little sunflower oil in a frying pan over a low heat. Pour a little batter into the hot oil and cook over a low heat for 2-3 minutes on each side to ensure that the pancakes are cooked through.
- Keep warm in the oven or serve straight away.
- These freeze well. Allow to cool completely and then place a small piece of baking paper between each one to stop them sticking together in the freezer.
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