Fluffy Japanese Sweet Potato Pancakes for Tiny Hands
Vegetarian · 6m+ · en
Capture the cozy flavors of autumn with these incredibly easy sweet potato pancakes. Made with just mashed Japanese sweet potato, eggs, and hemp seeds, they are packed with nutrients, soft enough for babies to gum, and deliciously freezer-friendly!
- Bake the sweet potato ahead of time or use leftovers from dinner to make this snack come together in minutes.
- Don't throw away the baked sweet potato skins—eat them yourself for an extra boost of fiber!
- Make a double batch on Sunday so you have easy, grab-and-go toddler snacks all week.
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 8
- Age
- 6m+
Ingredients
Watch how it's made
Steps
Peel the baked Japanese sweet potato and place the flesh into a large bowl. Mash thoroughly until smooth and free of large lumps.
Crack the eggs into the mashed sweet potato and add the hemp seeds. Mix gently to combine.
Heat the coconut oil in a non-stick skillet over medium heat. Once hot, drop about 2 tablespoons of batter per pancake onto the skillet.
Cook the pancakes undisturbed for 2-3 minutes. When the edges start to bubble and the bottoms are golden brown, carefully flip them over.
Cook for another 2 minutes on the other side until fully cooked through. Transfer to a plate and let them cool completely before serving.
Frequently asked questions
Can I freeze these pancakes?
Yes! Store them in an airtight container in the freezer for up to 6 months. You can reheat them quickly in a toaster or microwave.
How should I serve these to my 6-month-old?
For baby-led weaning beginners, cut the pancakes into thick strips (about the size of two adult fingers) so they are easy for baby to grasp and gnaw on.
Do I have to use Japanese sweet potatoes?
While Japanese sweet potatoes (satsumaimo) are naturally sweeter and drier (perfect for pancake batter), you can use regular orange sweet potatoes. You may just need to add a little oat flour if the batter is too wet.
What you'll need
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