Sweet Potato and Apple Pancakes – Sugar Free and Made with Healthy Whole Grains
Sugar free Sweet Potato and Apple Pancakes made with a healthy combination of whole wheat flour and rolled oats – these make a fabulous finger food for baby, including those enjoying baby led weaning!
These pancakes are a big hit in our house with both young and old(er!). We like to make them a little on the thick and chunky side (as shown in the photo) for older babies, although you can thoroughly mash the apple instead and increase the liquid in the recipe to give thinner, less textured pancakes for younger babies.
We started offering these to our little ones from about 9 months of age, but you may like to try them sooner – or later – depending on your baby’s stage of development.
They are very tasty served with applesauce – or our little man’s favourite – pureed banana, thinned with a little milk. It’s a simple ‘sauce’ that adds some sweetness too!
This recipe produces around 10 to 15 pancakes, depending on the size you choose to make them.
Sweet Potato and Apple Pancakes for Baby
4 oz (1 cup) whole wheat flour
2 oz (1/2 cup) all purpose flour
3 heaped tbsp rolled oats
2 1/2 oz (about 2/3 cup) wheat germ
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
2 large beaten eggs
16 fl oz (2 cups) milk – we used whole milk
4 oz (1/2 cup) mashed, cooked sweet potato
1 apple, cored and chopped into bite sized pieces (see photo)*
* Use a naturally sweet apple, as there is no sugar in this recipe. For a fuller flavour you may prefer to use a green apple such as a Granny Smith, but if you do so then you’ll probably want to include a little brown sugar in the mixture. We like to leave the skin on the apple, but go ahead and peel it if you prefer, particularly if the pancakes are intended for a younger baby.
Lightly steam the chopped apple or simmer it in a very little water until tender.
Mix the all purpose flour, whole wheat flour, oats, wheat germ, baking powder and spices together in a bowl.
Place the sweet potato in a separate bowl and slowly stir in the milk. Add the eggs and mix well.
Pour the wet ingredients into the dry and stir until everything is just moist, then stir in the cooked apple.
Heat a little oil in a frying pan and spoon in the mixture to form individual pancakes. Remember – our recipe produces a fairly thick mixture… if you like yours to be runnier, then thin with a little more milk.
Cook for a few minutes on each side until golden, then cool and serve.
Leftover sweet potato and apple pancakes may be frozen for up to one month.
Banana and apple bread pudding
Great for dessert or breakfast