Before my baby was born, I wasn’t big on cooking or baking. My sister is the baker of the family, and she does an amazing job. Seriously, go check her out. She made my wedding cake and basically every birthday cake our family has had. Suffice to say, if I need cakes, cupcakes, cookies, or anything of that nature, I ask her.
However, I’ve found that since being a stay-at-home-parent, I enjoy trying new recipes. None of my food is particularly pretty – my pancakes are oddly shaped – but the baby doesn’t seem to mind. We started him on solids at about five months, and he’s been eating finger food since about eight months. I wasn’t really sure what kind of stuff to give him, so I looked around the interwebs (thank the FSM for Google) and found a few recipes that are easy and seem to be a hit.
Today we are making sweet potato pancakes! The first time I made them I pureed my own sweet potatoes, but since I’m generally lazy and don’t like doing dishes, I used Gerber’s sweet potato puree this time. I put both versions of the recipe below, since you don’t need as much milk or oil with the puree.
Sweet Potato Pancakes
- 1 Cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 2 Tbsp Brown Sugar
- 1 Cup Sweet Potato Puree (OR one 7.5oz jar of pureed sweet potatoes)
- 1 1/4 Cups Milk (OR 1/4 cup of milk)
- 1/2 tsp Vanilla
- 1 Egg (Beaten)
- 1 Tbsp Vegetable Oil (OR 1/2 tsp Vegetable Oil)
- Mix dry ingredients together and set aside.
- In a separate bowl, combine wet ingredients. Mix into dry ingredients, stirring until just mixed.
- Cook on griddle. Serve immediately or freeze for up to six months.
Okay, so maybe the photos aren’t Pinterest-worthy, but I promise they’re tasty.