Sweet potatoes are such a nutritious vegetable to include in your baby’s diet. My kids loved sweet potatoes as pancakes and as waffles for breakfast.
Sweet potato waffles will be your little one’s favourite breakfast with a naturally sweet flavour. The waffles are soft and fluffy and perfect for little hands, and super quick easy to make.
You can also serve them for snack time and while travelling. Sweet potato waffles are perfect snacks on the go for those busy days of errands.
These sweet potato waffles with all-natural ingredients with no added refined sugars to make them super healthy and delicious. I added maple syrup in the recipe, the little bit of sugar helps the waffles brown, but you can omit if you like.
Use this sweet potato recipe as a base recipe and let your imagination run wild. With some simple tweaks to the recipe, you can make the sweet potato waffles gluten-free, egg-free, and dairy-free.
What age can your baby enjoy these sweet potato waffles?
These sweet potato waffles are best suited for six months of age and older (when they get their first teeth). The simple substitutions in this recipe will allow you to fully control how many foods you choose to introduce, giving you the freedom to create a waffle that will suit your baby’s needs.
Benefits of these sweet potato waffles
All these ingredients are nutritious and delicious for your growing little one and easily found at your local store. Opt for organic ingredients, wherever possible to eliminate the pesticides that your little one can be ingesting. Pesticides are harder for babies small bodies to process and remove due to their developing livers and kidneys.
If you are unable to buy organic ingredients, don’t stress and do your best. Flour is a vital ingredient to purchase organically. The good news is that it isn’t that much more expensive than regular flour.
The sweet potatoes in this recipe:
- High in Vitamin A for developing eyes and immune health.
- Dietary fibre to help babes have a smooth bowel movement.
The Sprouted whole grain wheat in this recipe:
- It contains soluble and insoluble fibre to support little tummies.
- Because the flour is sprouted, it allows for easier digestion and is packed full of additional vitamins and minerals for growing and developing bodies.
The eggs in this recipe:
- Helps provide essential vitamins A & D, for a healthy immune system.
- Protein for developing muscles.
- Gives healthy fat for developing brains.
The full-fat yogurt in the recipe:
- It provides healthy fat for developing brains.
- It contains protein for muscle health and growth.
What you will need to make your sweet potato pancakes
- Waffle Iron. I like to use this one. But any iron will work.
- Sweet potato. You can make your sweet potato puree, or you can buy an organic puree already premade, either works great for this recipe.
- Maple Syrup. To help sweeten the waffles and to help brown the outside of them.
- Eggs. Eggs will help your pancakes be light and fluffy.
- Whole Wheat Sprouted Grain. Whole wheat sprouted grain flour, Anita’s organic flour from, but you can also combine equal part whole wheat flour and white flour. There is also an option below to make these pancakes gluten-free.
- Yogurt. Use a full-fat yogurt for this recipe. You can omit the dairy and use coconut yogurt as well.
- Coconut oil. We used coconut oil for this recipe, but you can also use avocado oil or grass-fed butter.
- Milk. You can use any type of milk for this recipe.
Cooking Sweet Potato Waffles For Baby
These sweet potato waffles turn out best when the waffle iron is lightly greased; otherwise, they can stick. I like to use avocado oil to grease my cast iron pan lightly. Chosen Foods Brand has an excellent avocado oil. Avocado oil has a high smoke temperature of 400 F. This high smoke point allows you to cook your waffles, knowing that your baby isn’t ingesting free radicals, which can be damaging to bodies.
Substitutions for these Sweet Potato Waffles
Replacements are easy to incorporate in this sweet potato waffle recipe, supporting your baby if he or she has allergies, food preferences, or food intolerances.
Yogurt– You can use full-fat cows yogurt, or switch to a plant-based yogurt like coconut or almond.
Milk – You can sub for breast milk, oat milk, cashew milk, rice milk or almond milk. I find using a kind without sugar is optimal.
Eggs– You can omit the eggs and use flax eggs as a replacer. (1 tbsp ground flax with 2 tbsp water). You will also need to add in 1/2 tsp more of baking powder to help them rise.
Whole wheat sprouted flour– You can substitute for plain whole wheat flour or a gluten-free flour blend. We use and love this one.
Extra Add-Ins for these Sweet Potato Waffles
These sweet potato waffles are fabulous just as they are! But, you can always add additional ingredients appropriate for your baby to pack in more nutrition.
If you want to make this for your toddler or preschooler, add in more healthy fats and protein and your little one does not have a nut allergy, these can be great options.
- Walnuts (chopped finely)
- Pecans (chopped finely)
- Almonds (chopped finely)
- Any nut butter
Want to add in spice to help develop your babies’ taste pallet? You can add a 1/4 tsp of the following aromatic spices into the batter (safe to introduce after six months of age):
To make these sweet potato waffles gluten-free.
- You can get an all-purpose gluten-free flour blend (I love to use Bob Mills all-purpose gluten-free blend) from the store and replace the whole wheat flour in the recipe for a gluten-free flour blend.
To make these sweet potato waffles dairy-free.
You can make dairy-free by using rice milk, nut milk, or even breast milk. Using breast milk is a great way to pack in additional nutrients.
To make these sweet potato waffles egg-free.
You can make them egg-free by using an egg replacer or a flax egg. To make a flax egg mix: 1 tbsp of ground flax meal to 3 tbsp of water per egg. You will also need to add in 1/2 more tsp of baking soda when using a flax egg.
Storing your sweet potato waffles
Store your waffles in the fridge for up to 2 days. If you want to store them longer, I recommend freezing them. We love to make a large batch and freeze them for easy reheating.
Freeze these waffles in an airtight bag or storage container and store up to a month. When freezing, make sure to put a piece of parchment paper between each waffle to keep them from sticking together.
Take out your frozen waffles and place them into a toaster. Reheat on defrost setting, if your toaster has one. They make the perfect quick breakfast on busy mornings.
I hope you enjoy making these delcious and nutritious sweet potato waffles. Please share your kitchen journies with us by commenting down in the comment section. We love to hear how your babe enjoyed these baby-wed spinach pancakes.
Babyled weaning Sweet Potato Waffles Recipe
Makes 12 mini waffles
- 2/3 cup sprouted whole wheat flour
- 1/3 cup all-purpose flour(or omit and use 1 cup whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp cinnamon (you can eliminate if not wanting)
- 1 egg
- 1/3 cup yogurt
- 14 cup milk
- 2 tbsp coconut oil (melted) or sub for melted butter
- 1 tbsp maple syrup
- Heat waffle iron to a high heat setting.
- Mix dry ingredients (flour, baking soda, and cinnamon) in a bowl with a whisk.
- In a separate bowl, beat wet ingredients (egg, milk, melted coconut oil, yogurt, egg, and maple syrup) with a whisk.
- Pour your wet ingredients into your dry, mix well. Don’t overmix.
- Pour just under 1/4 cup for each mini waffle.
- Cook for approx 1-2 minutes, depending on your waffle iron, until golden brown.
- Serve with favourite fruit.
Always supervise your baby when eating.