Fluffy Autumn Satsumaimo Pancakes!

Peel the cooked Japanese sweet potato and place it in a medium bowl. Mash it thoroughly with a fork until it is smooth and no large lumps remain.

Crack the eggs into the mashed sweet potato, add the hemp seeds (or ground sesame), and stir gently until fully combined into a thick batter.

Check the consistency of the mixture. If the batter feels too stiff or thick to scoop, stir in a splash of oat milk or soy milk.

Heat the cooking oil in a non-stick skillet over medium heat. Drop 2-tablespoon portions of the batter into the pan and flatten them lightly with the back of a spoon.

Let the pancakes cook undisturbed for 2 to 3 minutes until small bubbles form on the edges and the bottoms are golden brown. Flip carefully and cook for another 2 minutes.

Transfer the pancakes to a plate and let them cool completely. Cut them into bite-size strips for younger babies, or serve whole for toddlers.