Sweet Potato and Cinnamon Pikelets
Looking for a delightful and nutritious breakfast or snack option that will satisfy your little one’s tastebuds and fill their tummies? Look no further than these mouthwatering Sweet Potato and Cinnamon Pikelets! These fluffy pikelets are packed with the wholesome goodness of sweet potatoes, banana, eggs, flaxseeds and cinnamon - so much nutrition in one small bite! And they’re not just for the kids. The whole family can enjoy them as an easy snack or light meal. So, let's dive into this easy-to-follow recipe and discover how to whip up a batch of these scrumptious delights.
Sweet Potato and Cinnamon Pikelets
DIETARY: VEG, GF, DF, NF
ALLERGENS: /
AGE GROUP: 8 months+
SERVES: 8
Prep: 10 mins
Cook: 10 mins
EQUIPMENT: High speed processor
INGREDIENTS:
4 eggs
½ ripe banana, peeled
1 ½ cups (375g) sweet potato, peeled, roasted, and cooled
1 tbsp (16g) flaxseed meal
½ tsp (1g) ground cinnamon
¼ tsp (1g) baking powder
1 tbsp (20ml) extra virgin olive oil, for frying
METHOD:
Place all ingredients into a high-speed food processor and process until smooth.
Brush a large frying pan with some olive oil and heat over medium heat.
Spoon about ¼ cup of batter into the pan.
Cook for approximately 1-2 mins on each side.
Continue with the rest of the batter.
Serve warm.
STORING LEFTOVERS:
Storing leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
TIPS:
Prep tips:
To save prep time, cook larger pikelets and cut them into smaller serves.
Simple swaps:
Swap sweet potato for pumpkin or butternut squash.
Swap flaxseed meal for chia seeds or almond meal.
To boost:
Add 1 tbsp of chia seeds to the batter before baking.
For fussy eaters:
Cut the pikelets into shapes and add sweeten batter further by adding 1-2 tsp of maple syrup.