These healthy sweet potato pancakes for babies are made with simple whole-food ingredients and are a great way to get babies and toddlers to enjoy sweet potatoes. The sweet potato oatmeal pancakes are made with boiled sweet potato, ground oats, a banana, and eggs spiced with cinnamon and vanilla for delicious pancakes that the whole family will love, including little babies.
The sweet potato banana pancakes are perfectly moist and a great finger food for little hands to grab and munch on. They are packed full of healthy nutrients to support your baby’s growth. Even though eggs are nutritious and a great source of protein, they can be a common allergen for many babies, so if it is your first time introducing eggs, be mindful and watch for any reactions.
Ever since my little girl started eating solids, I have been making healthy pancake recipes with hidden veggies, and these sweet potato oatmeal pancakes are a huge hit in our house. While introducing solids to your little baby can be exciting, it can also feel scary—at least for me. The fear of my little girl choking was for real, so I loved making soft baby pancakes, and luckily, pancakes of all varieties have been a win.
Mashed sweet potatoes were one of the first foods that I gave to my baby girl, and I wish I could say she loved them, but she didn’t. She immediately spat them out and refused to eat more! But I didn’t give up there. Instead, I made a sweet potato baby puree with yogurt and another version of these sweet potato pancakes for babies that she loved. When it comes to babies and toddlers, sometimes you have to change how you serve a specific food.
Sweet Potato Pancake Recipe:
- 1 cup rolled oats
- 1 cup boiled and mashed sweet potato
- 3 eggs
- 1 ripe banana
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup almond milk
- olive oil spray for cooking
How to make Sweet Potato Pancakes:
- Prepare the Ingredients:
- Start by boiling a peeled sweet potato until it’s tender.
- Grind the Rolled Oats:
- Add the rolled oats to a Vitamix blender and blend until they form a fine flour-like consistency. In a large bowl, combine all the dry ingredients, including the ground oats, baking powder, and cinnamon, and stir.
- Blend the Ingredients:
- Add the boiled sweet potato, banana, eggs, vanilla extract, and water in the same high-speed blender.
- Blend all the ingredients until you have a smooth batter. Pour the wet ingredients into the bowl and mix with a fork, ensuring no large clumps in the pancake batter.
- Cook the Sweet Potato Banana Pancakes:
- Heat a frying pan over medium heat and lightly grease it with olive oil spray.
- Once the frying pan is hot, scoop small amounts of batter onto it to form small pancakes. You can adjust the size based on your toddler’s or baby’s preference.
- Cook the pancakes on one side for 2-3 minutes until bubbles form on the surface and start to look dry. Then, flip them and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Repeat this process with the remaining batter, greasing the skillet as needed.
- Serve and Enjoy:
- Once cooked, let the pancakes cool slightly before serving to your baby. You can cut them into smaller pieces or bite-sized portions for easy handling.
- These pancakes can be served plain or with a drizzle of maple syrup and a dollop of yogurt for added flavor. My toddler loves them with plain yogurt and maple syrup.
Tips and Substitutions:
- If you have leftover cooked sweet potatoes, you can use them to make this sweet potato baby puree or smoothie. You can also freeze any extra sweet potatoes and defrost them the next time you want to make a fresh batch of these sweet potato pancakes for babies.
- Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster or microwave before serving.
- Almond milk can be substituted for any milk of choice. You could even use baby formula that contains essential nutrients for babies and will boost the nutritional value of these pancakes.
These sweet potato pancakes are perfect for meal prep for follow-up breakfasts. I serve them straight out of the fridge, topped with maple syrup and plain yogurt, for an easy yet nutritious breakfast that my toddler still loves, even after eating homemade pancakes for a couple of years.
These sweet potato pancakes are sure to become a favorite in your baby’s meal rotation. They are delicious and easy to eat and provide a nutritious boost to support your little one’s growth and development. They are packed with healthy ingredients and made without added sugar, as the natural sweetness from bananas and sweet potatoes is enough.
This sweet potato baby puree with yogurt is and baby chickpea puree with sweet potatoes are great nutritious recipes for babies. Pre prep for both these baby recipes by cooking up extra sweet potato!
Also be sure to try making this spinach banana pancakes and quinoa pancakes that my toddler absolutely loves!
Sweet Potato Pancakes for Babies
Equipment
- 1 High speed blender
- 1 frying pan
Ingredients
- 1 cup oats
- 1 cup sweet potato
- 3 eggs
- 1 banana
- ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup almond milk
- olive oil spray for cooking
Instructions
- Peel and boil a sweet potato until it's tender.
- Add the rolled oats to a Vitamix blender and blend until they form a fine flour-like consistency.
- In a large bowl, combine all the dry ingredients, including the ground oats, baking powder, and cinnamon, and stir.
- Add the boiled sweet potato, banana, eggs, vanilla extract, and water in the same high-speed blender and blend until smooth. Pour the wet ingredients into the bowl and mix with a fork, ensuring no large clumps in the pancake batter.
- Heat a frying pan over medium heat and lightly grease it with olive oil spray. Once the frying pan is hot, scoop small amounts of batter onto it to form small pancakes.
- Cook the pancakes on one side for 2-3 minutes until bubbles form on the surface and start to look dry. Then, flip them and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
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