These sweet potato pancakes with spinach and ricotta are perfect for weaning, putting in lunch boxes or just serving straight from the pan.
If you follow me over on Instagram you’ll know that I’ve been sharing lunchbox photos every day since term began last week. My son has just started Year 3. Here in the UK kids get a free hot meal at lunch time until they finish Year 2. We could pay for him to have a hot school dinner but he begged and begged to have packed lunches until I gave in. Before I agreed I asked him to promise that he would try some new things like these sweet potato, spinach and ricotta pancakes.
This recipe is inspired by my lovely friend Meriel who has abandoned me and moved to the other side of the world (sob). Just before she left we had lunch together with our toddlers and she brought over some sweet potato, spinach and ricotta pancakes. Little S couldn’t get enough of them so I knew I had to make them for Sneaky Veg.
My ones have turned out a little differently to hers. One difference is that she doesn’t blend in the ricotta but leaves it in blobs in the batter making for “lovely cheesy mouthfuls” in her words. A smoother texture works best for my kids with pancakes though so I chose to blend them – but do whatever works best for you.
My toddler loves these and will keep on eating them until there are none left on the table. Even then he hopefully asks for more. His big brother was less keen on the one in his lunchbox but he did try it and didn’t complain about it so I’ll be putting them in again.
These sweet potato, spinach and ricotta pancakes are perfect for weaning, particularly if you’re doing baby led weaning or your baby is ready for finger foods, they can be frozen, put in lunch boxes, or just served straight from the pan.
Here’s how to make sweet potato pancakes with spinach and ricotta:
Sweet potato pancakes with spinach and ricotta
- 250 g puréed sweet potato
- 120 g plain/spelt flour
- 1 tsp baking powder
- 1 large egg
- 250 ml milk I used oat milk
- 50 g shredded spinach
- 2 tbsp ricotta
Beat all the ingredients together well or place in a blender to make it really smooth.
Heat some 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.