Trying to find ways to add that extra bit fibre to Lincoln’s diet whilst also making more afternoon options! These sweet potato pancakes can be made sweet (by adding vanilla bean paste like I did) or Italian herbs and a sprinkle of parmesan for a savoury snack, and are great for breakfast too!
I made eight pancakes with this batter but it depends on the size you prefer.
Ingredients
200g sweet potato, steamed and mashed
50g flour (plain, spelt, wholemeal - anything you have!)
50g milk
1 egg, lightly beaten
1 tsp vanilla bean paste (to make sweet) or 1 tsp of Italian herbs and/or 1 tsp parmesan cheese, grated (to make savoury)
Method
In a large mixing bowl, add all the ingredients and mix together until a batter forms. Allow the pancake batter to rest for at least twenty minutes.
To cook, heat a frying pan to medium heat before, oil and ladle spoonfuls of batter to your preferred size. When pancakes are forming bubbles, flip and cook until both sides are lightly browned. Be sure to cool the pancakes before serving them to baby.
Pancakes will keep in an airtight container in the fridge for 3-5 days, or up to three months in the freezer.
Allergen modifications
To make this dairy free, substitute cows’ milk for any other type of milk
To make this egg free, substitute the egg for a chia egg (10g of chia seeds in 30ml of water)