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.
When did I first try these sweet potato 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.
Are these pancakes good for weaning?
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.
More pancake recipes
Banana and almond butter pancakes
Peanut butter and banana pancakes
Here’s how to make sweet potato pancakes with spinach and ricotta:
Sweet potato pancakes with spinach and ricotta
Ingredients
- 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
Instructions
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Beat all the ingredients together well or place in a blender to make it really smooth.
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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.
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Keep warm in the oven or serve straight away.
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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.
Pin sweet potato pancakes with spinach and ricotta for later:
Lesley Garden
September 12, 2017 at 10:50 amI love the look of these and perfect for sneaking in extra vegetables for my two girls.
Mandy Mazliah
September 12, 2017 at 12:00 pmAbsolutely – these are a great hidden vegetable recipe
Mrs PeeJay
September 12, 2017 at 11:26 amThese look great even for a grown ups lunch box!!
Mandy Mazliah
September 12, 2017 at 12:00 pmThanks so much – yes, I have been enjoying them too!
Helen
September 12, 2017 at 12:03 pmI love the look and sound of these. I would definitely be keeping them for myself rather than sharing with the kids!
Mandy Mazliah
September 12, 2017 at 12:30 pmHa ha! They are rather good!
Karly
September 13, 2017 at 1:39 amI am all about this savory pancake idea! These look so amazing, and are such a nice way to shake things up. Need to try!
Mandy Mazliah
September 13, 2017 at 10:17 amThanks Karly – let me know what you think!
Eb Gargano | Easy Peasy Foodie
September 13, 2017 at 11:14 amThese look and sounds utterly delicious! Definitely a cut above the standard lunchbox fare!! Especially loving the idea of lovely cheesy mouthfuls!! You are more kind than me. Both my kids regularly ask for packed lunches, but I am so busy with work, I think it would actually break me, so I have always said no! Good on you for doing them – I bet yours are about a billion times more healthy than the standard lunchbox! Eb x
Mandy Mazliah
September 13, 2017 at 2:48 pmIt’s actually given me a new lease of life in terms of blog ideas and Instagram photos – hopefully that will last! I was dreading it to be honest x
Rebecca Smith
September 15, 2017 at 5:45 amThese look wonderful Mandy. I know I would eat them for sure, my two are wary of ‘green’ foods honestly, they drive me mad but I’ll keep trying and if a recipe doesn’t work on them…..more for me huh! 😉
Mandy Mazliah
September 15, 2017 at 12:13 pmMy eldest hates green “bits” too – but he at least tried these and didn’t mention it. I love having a toddler who looks at them, says, oh they’ve got green bits and then eats four of them in one sitting!
Jo / Jo's Kitchen Larder
September 15, 2017 at 7:52 pmThey look so tasty Mandy and so full of goodness. I really like ricotta but don’t really use it enough and this recipe is perfect. I’m going to try it with my fuss pots and although they will most likely get dipped in ketchup (it could well be main food in my house) as long as they like them I’ll be in heaven! lol x
Mandy Mazliah
September 18, 2017 at 6:02 amOoh let me know how they go – ketchup is great if it gets them to try new things!
Erin
April 30, 2019 at 10:06 pmHi there these look amazing but my baby is allergic to egg, what would you use to bind then without it? Thanks
Mandy Mazliah
May 1, 2019 at 9:19 amHi Erin – it may be that the sweet potato is enough on its own to bind them but I’d have to test it out before saying for sure. In the meantime I have some egg free pancake recipes eg https://www.sneakyveg.com/homemade-healthy-pink-pancakes/ or https://www.sneakyveg.com/green-pancakes-spinach/ and also these sweet potato fritters which you might like https://www.sneakyveg.com/sweet-potato-fritters-vegan/