Ingredients
- ¼ cup cooked, peeled sweet potato, smoothly mashed
- 1 egg
- 2 tbsp whole-wheat flour
- 1–2 tbsp water, as needed
- 1 tsp olive oil for the pan
Let’s make it
- Whisk the sweet potato, egg, and flour together. Add enough water to make a thick, spoonable batter.
- Lightly oil a nonstick pan over medium-low heat. Make small, thin pancakes and cook on both sides until fully set, with no wet batter. Check that the center reaches 160°F (71°C).
- Cool before serving. Cut into soft strips or mash into a moist texture that suits your baby’s feeding skills.
A little serving note: Timing assumes the sweet potato is already cooked. Pancakes should squash easily between your fingers; remove hard or crisp edges.
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