In our never-ending quest to furtively feed our toddler fresh fruits and vegetables, I pulled out our dusty copy of Tyler Florence’s Start Fresh. Which should never have been dusty to begin with; it’s filled with delicious recipes for infants, babies, toddlers, and preschoolers! I wish I had remembered sooner it was still on our cookbook shelf.
Not wanting BooBoo to live his entire lifey without nutrient-dense whole fruit, I dove headfirst into some basic purees which in retrospect I should have done when he was first transitioning to solids. I had done this for our first, but there was so much more laundry to do with a second. I just didn’t feel like I had the time. Thankfully, these recipes don’t take very long and the roasting and/or steaming can easily be done while tending to something else. Making homemade baby food is pretty hands off during the cooking process. It’s the sneaking into other recipes that takes the most time.
I started with this recipe for sweet potato and blueberry pancakes, making my own adjustments along the way. The most noticeable change I made was not mixing the blueberries in with the batter, choosing instead to put them on the side. Not only is our son super picky about his produce but our daughter is super picky about segregation of foods. This pleased both kiddos which pleased me. I also used a store-bought pancake mix instead of homemade. Baby steps. Enjoy!
- 2 medium (1 lb) sweet potatoes, baked (or steamed) soft, peeled, and cut into 1-inch cubes (can be made in advance)
- 1/2 - 2/3 cup almond milk + 1/4 cup vanilla almond milk, divided
- 1/2 tsp almond extract
- 1 tsp vanilla
- 1/2 tsp cinnamon
- pinch of salt
- 1 cup pancake mix
- 1 pint organic blueberries
- 1 Tbs butter (for greasing the pan)
- Butter & agave maple syrup for serving (optional)
- Preheat the oven to 200 degrees Fahrenheit.
- Transfer the potato chunks to a blender and purée with 1/4 cup of almond milk until smooth, adding more to thin the consistency if needed. Mix in the almond extract, vanilla, cinnamon, and salt.
- In a large bowl, combine the purée with the pancake mix. Add 1/2 - 2/3 cup almond milk and mix well. (Less almond milk will make fewer, thicker pancakes.)
- Heat a large skillet over medium-low heat and butter lightly. Using a 2-ounce cookie dough scoop, ladle the batter into the skillet. Cook until bubbles rise to the surface of the pancakes, about 3 minutes. Flip the pancakes and continue to cook until golden on the second side, another 2 minutes.
- Transfer to the oven to keep warm while you make the rest. Serve hot with, blueberries, syrup, and butter.