Baby Sweet Potato and Blueberry Mini Pancakes
Servings: 10 1½ inch pancakes
Calories:
Sweet Potato and Blueberry Pancakes are a healthy, baby-friendly breakfast made without eggs, salt, or dairy. Naturally sweet and packed with nutrients, these soft pancakes blend mashed sweet potato, fresh blueberries, and oat flour for a perfect first food for babies learning to self-feed.
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Ingredients
- ¼ cup mashed sweet potato steamed or baked
- ⅓ cup oat flour
- 2 tablespoons mashed banana
- 1 tablespoon water formula or breastmilk
- 1 tablespoon unsweetened applesauce
- ½ teaspoon baking powder optional (aluminum-free, low sodium)
- ¼ teaspoon ground cinnamon optional
- ¼ cup fresh blueberries quartered
Instructions
- Prepare the sweet potatoesPeel the sweet potatoes if desired. Steam whole or chopped sweet potatoes over boiling water for 20–25 minutes, or bake whole sweet potatoes in a preheated 400°F (200°C) oven for 45–60 minutes, until tender. Mash or puree the cooked sweet potatoes until completely smooth. Allow them to cool slightly before using.
- Make the batterIn a bowl, combine the mashed sweet potato, banana, oat flour, baking powder, cinnamon (if using), and liquid of choice. Mix until a thick but spoonable batter forms, adding a little more liquid if needed. Gently fold in the quartered blueberries.
- Cook the pancakesHeat a nonstick skillet over medium-low heat and lightly grease if necessary. Drop small spoonfuls of batter onto the skillet. Cook each pancake for 2–3 minutes per side, until golden brown and cooked through.
- ServeAllow the pancakes to cool to a safe temperature. Break into bite-sized pieces if desired, and serve.
Notes
Variations & Tips:
- Freeze cooled pancakes in a single layer, then store in a freezer bag for up to 2 months.
- Reheat gently in the microwave or toaster oven.
