Soft Sweet Potato Oat Strips (Pancake Style)
Very soft, doughy mini pancakes made with oat flour and sweet potato puree. Their finger-length shape makes them easy for a baby to hold, gum, and tear.
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Ingredients
- 0.5 cup Homemade oat flour (Ground rolled oats)
- 0.25 cup Sweet potato puree (Stage 1 or Stage 2 puree)
- 0.25 cup Breast milk (Or water)
- Ground ginger or cinnamon (1 pinch)
- 0.5 tsp Coconut oil (Melted; for the pan)
Steps
- 1
Combine the oat flour, sweet potato puree, breast milk or water, and ground ginger or cinnamon in a bowl. Mix until a thick, scoopable batter forms. Let the batter sit for 2 minutes so it can thicken.
- 2
Melt the coconut oil in a non-stick skillet over medium-low heat.
- 3
Drop the batter into long, finger-length rectangular shapes, about the size of two adult fingers, so the strips are easy for the baby to hold.
- 4
Cook for 3 to 4 minutes on the first side, until the bottom is set and firm.
- 5
Flip the strips carefully and cook for another 2 to 3 minutes, until warmed through.
- 6
Cool the strips completely before serving.
Notes
The recipe is intended for babies and yields 4–5 mini strips. Use breast milk or water as specified. Ensure the strips are completely cool before serving.
Nutrition per serving
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