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–+ servings
3 sardine pancakes stacked.
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Sardine Pancakes

By: Min Kwon | MJ and Hungryman
These sardine pancakes for babies are soft, easy to hold and made with just 5 ingredients for a nutrient-rich, protein-packed baby-led weaning meal.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3 pancakes
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Equipment

Ingredients 

  • 2 sardine fillets
  • 1 egg
  • 2 tablespoons mashed sweet potato
  • 1 tablespoon flour , any kind
  • 1 teaspoon ground flaxseeds

Instructions 

  • Add the sardines to a bowl and mash thoroughly with a fork until mostly smooth. Add the egg, mashed sweet potato, flour, and ground flaxseed and stir until everything is well combined.
  • Heat a lightly oiled skillet over medium heat. Scoop the batter into the pan to form 3–4 small pancakes, gently flattening them as needed.
  • Cook for about 2–3 minutes per side, or until the pancakes are lightly golden and the egg is cooked through. Transfer to a plate and allow the pancakes to cool before serving to your baby or toddler.

Notes

  • Keep them small. Small pancakes are easier to flip and make a convenient size for little hands.
  • Watch the heat. Keep your skillet around medium heat so the inside has time to cook before the outside gets too dark.
  • Adjust the consistency if needed. Different sweet potatoes contain different amounts of moisture. If your batter seems too wet to hold together, stir in a little additional flour.

Nutrition

Calories: 59kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Sodium: 49mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1982IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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