Sweet potato and tomato pancakes


Despite my best efforts, the toddler still prefers to use a fork as a hairbrush, so for now finger food still rules in this house.

These pancakes are healthy, filling and perfect for little hands.


  • 125g plain flour
  • 3 tsp baking powder
  • 1 sweet potato, weighing around 200g
  • 2 medium eggs
  • 25g butter (melted)
  • 125ml milk 
  • Glug of olive oil
  • Handful cherry tomatoes, sliced

Preheat the oven to 180 degrees. 

Cut the sweet potato into four, place on a baking tray and drizzle with olive oil. Bake for around 25 mins until you can squish them with a fork.

Take out of the oven and leave for a few minutes until you can handle them. Remove the skins and mash with a fork.

Mix the flour and baking powder in a bowl. Make a well in the center and add the sweet potato, eggs, butter and milk and whisk to form a smooth batter.

Heat the oil in a non stick frying pan and ladle small dollops of the batter into the pan. Push a few slices of tomato into the batter. You'll have to cook these in batches as the mixture will spread.

Once bubbles have formed on the top of the pancake flip it over and cook for a further minute.

The batter will keep till the next day if you don't eat them all at once, but the pancakes won't be as light and bubbly.