Buttermilk Sweet Potato Cinnamon Pancakes
Pancakes are a fantastic baby led weaning breakfast anytime of year, but the holiday season means sweet potatoes are tumbling from the produce aisles. These fluffy, delicious pancakes are perfect option for your little one; they’re easy to handle, nutritious, and are sure to become a Christmas family favorite!
Sweet potatoes are considered a superfood – densely packed with the powerful antioxidant beta carotene, which aids in cognitive function, as well as eye and skin health. Topping your little one’s pancakes with vibrant blueberries and creamy greek yogurt will add natural sweetness with a boost of protein, probiotics, and vitamins C, K, and manganese. Did I mention these have heaps of fiber? This is a baby led weaning breakfast you’ll want to keep in your cookbook!
Nutrition isn’t the only thing I have in mind when I make these for my guys. Healthy is a huge winner in any book, yes, but these are so incredibly easy to make for all the yummy goodness they offer. Using a blender to mix the sweet potato and other wet ingredients only takes a moment – not a lot of extra pancake time to ask for such a perfect baby led weaning breakfast!
BONUS: This smell will hit that perfectly toasty holiday spot. Hello, cinnamon and nutmeg – you gorgeous aroma, you.
I hope you’re having an amazing holiday season, Mommas! Let me know what you (and your babes) think of these sweet potato beauties! I know your family will love these just as much as mine does, and if they don’t…well…bah humbug!
Pancake recipes for baby led weaning
Taste and Rate (pretty please)
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xoxox
Buttermilk Sweet Potato Cinnamon Pancakes
Prep time
10 minutes
Cook time
15 minutes
Servings
12 Pancakes
Ingredients
250ml (1 cup) buttermilk
2 eggs
200g (1 cup) sweet potato purée
4 tbsp melted butter
1 tbsp maple syrup
1 tsp vanilla extract
280g (2 cups) plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Rapeseed oil, for frying
To serve
250g (2 ½ cups) blueberries
1 heaped tbsp Greek yogurt per serving
Method
- Add the milk, eggs, potato purée , melted butter, maple syrup and vanilla to a blender and whizz until smooth.
- Place the flour, baking powder, cinnamon and nutmeg into a bowl, stir well and make a well in the centre.
- Gently whisk the wet mixture into the flour until it forms into a smooth, silky batter.
- Heat a pan over a medium heat with a very small amount of rapeseed oil until hot. Using an ice-cream scoop, add a measure of batter to the pan.
- Cook the pancake without moving until the top bubbles up, then flip over and cook the other side until golden.
- Remove from the pan and transfer to a plate in a warm oven while you repeat until all the batter has been used up.
- Place the blueberries into a pot with 1 tablespoon of water, heat gently then gently mash. Serve pancakes with a dollop of Greek yogurt and a heaped tablespoon of berries.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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