These Coconut Flour Pancakes with Sweet Potato are a recent favorite since they are tender, filled with protein and Vitamin A, and store really well in the fridge.
Easy Coconut Pancakes
Since the baby has started eating more finger foods, I’ve been trying to expand my range of pancakes since they are such a perfect meal or snack option. Plus, with a soft and tender texture that’s moister than a traditional wheat flour pancake, they are a perfect way to offer up all sorts of wholesome ingredients in an easy-to-eat package. She’s been loving these Coconut Pancakes.
I almost always have something like this on hand to offer up throughout the week. We like these coconut pancakes plain, topped with a little yogurt, or spread with nut butter. (They also make a great breakfast-for-dinner option alongside scrambled eggs and bacon!) I made these without nuts, gluten, or dairy, in the hopes that they’d be accessible to some allergy kiddos, though if you can’t do eggs, try one of my other pancake recipes since they are key to holding the mixture together.
These coconut pancakes are a nice option for grain-free babies or kids since they have the classic pancake texture made without grains. If you don’t have coconut flour, you can try almond flour or whole wheat flour. Just know that you might need to add an extra tablespoon or two of either of those options to make the batter thick enough since coconut flour is very thirsty so you can use less of it!
This coconut pancake recipe is also a good option for dairy-free kids or just to change up what you’re regularly serving. It doesn’t have any cow’s milk, so you don’t have to try to substitute something else.Print
You can roast the sweet potato up to 3 days ahead and store it in an airtight container in the fridge. Wash and dry the sweet potatoes and poke with a paring knife. Place into a baking dish and roast for 45-60 minutes at 400 degrees F or until very soft. Double this recipe to make a larger batch if desired.
- 1/2 cup mashed roasted sweet potato
- 1/4 cup coconut flour
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- Coconut oil or butter
- Place all ingredients except the oil/butter into a blender or food processor. Process to combine well.
- Warm the oil or butter in a nonstick or cast iron skillet over medium heat. Pour or spoon some of the batter, spreading into thin circles, and let cook 2-3 minutes or until bubbles form on the surface and the surface is mostly set. Flip and cook for an additional 1-2 minutes. (Turn the heat down if the pancakes are starting to brown faster than they are cooking through—these have a tendency to brown faster than regular pancakes due to the ingredients.)
- Serve with favorite pancake toppings or let cool and serve chilled or at room temperature for snacks.
Store in an airtight container for up to 3 days in the fridge.
Affiliate link: Plate by Brinware.