Now that I have the hang of using our Beaba BabyCook to make Delilah's baby food, I am finding more ways to use it for the whole family. I have this fanciful notion that one day, when Delilah eats regular foods, we will all eat the same things. I don't want to be a family where the kids eat "kid meals" and adults eat the adult meal. So now I am thinking up ways to use the same ingredients for both her food and ours until the time comes when she will eat the same textures as we do.
Last week I decided to make a batch of sweet potato pancakes with the remaining sweet potatoes from Delilah's first adventure with solids. I was craving something sweet but harvest-y and wanted an easy breakfast ready to go for the week. I used the same recipe below this week using pureed pumpkin instead of sweet potato with the leftover pumpkin puree I made.
I adapted a recipe from Tyler Florence for Sweet Potato Pancakes. I honestly make mine all different sizes so there is no precise number of pancakes, but it makes a lot. I added chocolate chips to the second half of the batch. Blueberries would be great too!
2 cup flour (I used gluten free all purpose but am considering creating my own out of a few different flours)
1/4 cup sugar ( I used less because my flour mix has sugar in it)
2 tsps Baking Powder
1/2 tsp Baking Soda
Pinch of salt
2 cups Almond Milk
2 Tbsp organic unsalted butter, melted
1/2 tsp vanilla extract
1 1/2 cups organic sweet potato pureeor pumpkin puree (Steam a peeled and diced sweet potato, puree with some of the steaming liquid, as needed. For pumpkin, cut a well washed pie pumpkin in half, scoop out the seeds and stringy mush, and place cut side down in a baking dish filled with an inch or two of water. Bake in a 375 degree oven for 40-50 minutes till the flesh is tender and the skin is soft when pushed. Scoop out the flesh and puree with some of the steaming liquid, as needed).
Coconut oil, Grapeseed Oil or Vegetable Oil
Chocolate chips or blueberries (optional)
Maple Syrup and Fresh Ricotta (optional)
Mix the dry ingredients in a large bowl. Beat the eggs with the almond milk. Combine the milk mixture with the butter and vanilla. Make a well in the dry ingredients and add the wet, mixing until just combined. Fold in the Puree. Heat on High a Large skillet or griddle. Grease with oil. Pour ladle fulls of the batter- add chocolate chips or blueberries to each one if using. After 2-3 minutes, when the bubbles stop forming, flip the pancake and cook 1-2 more minutes. Repeat in batches, greasing as necessary.
I enjoyed mine all week with a dollop of ricotta cheese and drizzle of maple syrup. You can cool the pancakes and freeze, reheating as you need them.