Sweet Potato Pancakes for Toddlers (and Adults πŸ˜‰)

Young children need healthy fat to grow well. In fact, babies and young toddlers need almost half of their calories from fat, which is critical for brain growth and development. And even older children still need around a third of their calories from a healthy fat source. These Sweet Potato Pancakes are packed with antioxidants and essential nutrients that will supercharge your kids health. On-the-go parents of babies and toddlers often reach for processed, refined-grain snack foods like teething crackers, biscuits, cookies, and cereal (like Cheerios). Unfortunately, these foods offer very little nourishment and in addition to being addictive, they are also inflammatory. A great alternative are whole foods that nourish, like these Sweet Potato Pancakes. You can serve them as a meal or carry them in a to-go container as a great pincer grasp snack food. Little kids love them hot or cold.


1 egg yolk

1/8 tsp of pumpkin pie spice or ground cinnamon

1/4 cup previously baked sweet potato

1/8 tsp Celtic sea salt

1/4 ripe banana (1.8oz)

2 tbsp grass fed ghee, butter, or coconut oil (melted)

1/4 cup coconut flour

1/4 tsp vanilla

1 tbsp butter, ghee, or coconut oil (for the skillet)


  1. Combine first 8 ingredients in a small mixing bowl. Form into 1-inch balls by working batter between your hands. Flatten into mini round circles.

  2. Melt butter in a cast-iron skillet on medium-low heat. Cook mini pancakes rounds for about 4-5 minutes on each side or until golden brown.

  3. Serve hot or store in a sealed container in refrigerator for one week. This is a great grab-and-go snack that can be eaten as small rounds or broken into bite-sized pincer grasp pieces.