An easy Baby Sweet Potato Pancakes recipe 100% allergy-friendly made egg-free, dairy-free, and delicious soft food as a baby-led weaning sweet potato first recipe.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/sweet-potato-pancakes-baby/
Add all the ingredients to the food processor: homemade mashed sweet potato, milk of choice, oil, vanilla, rolled oats, and baking powder.
Blend on high speed 1 minute - I used speed 10 on my Vitamix until the rolled oats couldn't be seen and a smooth, consistent pancake batter forms.
Set aside 10 minutes in a mixing bowl.
Slightly grease a pancake griddle with melted coconut oil.
Warm pancake griddle to medium heat and spoon one tablespoon of batter per pancake.
Cook 2-3 minutes on one side or until sides are dry, and it's easy to slide a spatula under the pancake without breaking it.
Flip and cook on the other side for 1 minute until the pancakes are fluffy and golden.
Store the pancakes in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before eating.
Note 1: For all-purpose white flour, use only 1 cup. Don't use a blender to bring ingredients together, or the pancake will be gummy. Simply stir all the wet ingredients first in a mixing bowl, then stir in the dry ingredients until a smooth pancake batter forms. Cook as per the instructions above.