If your baby is a fan of pancakes then this egg-free recipe using sweet potato is a great option to add in some variation. It’s handy for using up any leftover sweet potato, and nice to be able to include some extra goodness at breakfast time!
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What dietary requirements are these sweet potato pancakes suitable for?
These pancakes are dairy and egg free, meaning they are suitable for babies with cow’s milk protein allergy and egg allergies. They are also soy free.
To make these nut free, ensure you choose a suitable plant based milk, for example oat milk. Whichever milk you go for, choose one which is calcium fortified and unsweetened.
To make sweet potato pancakes you will need:
- A large mixing bowl.
- A small masher – I like to use a cocktail muddler* for this, I find it the perfect size!
- A good non-stick frying pan.
- A spatula to flip the pancakes with. I like to use silicon as they don’t scratch non-stick pans.
How to serve egg free sweet potato pancakes for baby led weaning
Pancakes work well as a finger food as they are easy to hold and soft to chew. You may like to start by cutting them into strips, and can then move onto quarters.
Younger babies will be happy to munch on these sweet potato pancakes plain. As they get older, to add some interest and extra nutrition, you can try topping them with:
- A smooth nut butter* . Choose a pure nut version with no added salt or sugar
- A dairy free yogurt spread as a thin layer on top of the pancake
- Raspberry chia jam made with maple syrup instead of honey for under ones
- Mashed banana, sprinkled with chia seeds or desiccated coconut
- A dairy free chocolate spread; my favourite is Mr Organics chocolate and hazelnut spread* . Those with nut allergies can try Violife cocospread, which is also delicious!
Some top tips:
This is a perfect recipe to use when you have some leftover cooked sweet potato from another meal. I always found it difficult to predict how much would be eaten when we were doing baby-led weaning, so leftovers were very common. Using these in another recipe is a great way to reduce waste – and effort! You can keep the sweet potato in the fridge for a few days, so you don’t need to make them immediately.
I am often asked if pancakes can be frozen, and the answer is yes! Initially, lay them out flat on some grease proof paper and freeze. Then you can transfer them into a freezer bag. Doing it this way means you can get one out at a time as needed.
When you want to use them, a quick and easy way to defrost them is to pop the frozen pancakes in the toaster. This is great for a quick weekday breakfast when you don’t to be fussing around making pancake batter!
Looking for more egg free baby led weaning pancake recipes?
Then check out this round-up of all our favourite pancake recipes suitable for babies and toddlers. There are a range of sweet and savoury options. I’ve included some nut free and gluten free options, and they are all dairy and egg free!
Sweet potato pancakes for baby led weaning (egg free)
- 80 g cooked sweet potato, mashed
- 120 g self raising flour
- ½ tsp baking powder
- 150 ml plant milk, unsweetened and calcium fortified
- 3 tbsp olive oil (plus some extra for frying)
- ½ tbsp brown sugar
- 1 tsp cinnamon
- Mash up the cooked sweet potato in a large mixing bowl, until smooth.
- Stir in all other ingredients to form a thick batter.
- Heat up a drizzle of oil in a non stick pan, then add spoonfuls of the batter and fry for a few minutes each side on a medium heat. Wait until you see bubbles before you do the first flip. Cook the pancakes in batches of three or four at a time; I always add a little more oil in between batches
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.