1. Wash, peel and chop the sweet potato into small cubes. Steam or boil until very soft (about 12–15 minutes).
2. While the sweet potato cooks, if using frozen peas, thaw by running under warm water or steam for 2–3 minutes until soft; if using fresh peas, cook 3–5 minutes until tender.
3. Drain and let the sweet potato cool slightly. Mash the sweet potato in a bowl with a fork until mostly smooth but with small soft lumps—leave some texture for baby-led weaning.
4. Add the peas to the sweet potato. For easier chewing, lightly mash the peas with a fork, leaving small pea pieces for texture.
5. Stir in the plain flour and water to make a soft but manageable batter that can be shaped into small patties. The mix should hold together when pressed; add a little more flour if too wet or a splash more water if too dry.
6. Heat a non-stick frying pan over low–medium heat and add a little olive oil, spreading it with a kitchen paper so there re just a thin coating (about 1–2 g per pancake; you can bake instead—see step 8).
7. Shape small, toddler-sized patties (about 4–5 cm diameter, 1 cm thick) with your hands and place them in the pan. Cook gently for 3–4 minutes per side until lightly golden and cooked through. Press one to check softness: they should be soft enough for a 10+ month to gum but hold together for picking up.
8. Alternatively, place the shaped patties on a lined baking tray and bake in a preheated oven at 200°C for 12–15 minutes, turning once, until set and lightly golden.
9. Allow pancakes to cool to a safe temperature. Cut or tear into finger-sized pieces appropriate to your child nd offer alongside a small piece of soft fruit or plain yogurt if desired.
10. Serving notes: supervise your child while eating, ensure pieces are soft enough and appropriately sized for their chewing skills. No added salt or strong spices—flavour comes from the vegetables.

Summary

Simple, baby-led-weaning-friendly sweet potato and pea pancakes suitable for dinner or breakfast for babies 10+ months. Soft, hand-held pieces encourage self-feeding while providing vegetables and energy.

Storing

Refrigerate in an airtight container for up to 2 days. Reheat gently in a low oven or in a warm pan; ensure pancakes are cooled to a safe temperature before serving. You can freeze cooked pancakes separated by baking paper for up to 1 month; thaw overnight in the fridge and reheat thoroughly.

Allergies and Side Effects

Contains wheat (flour). If introducing wheat or other new ingredients for the first time, give small amounts and watch for any allergic reaction (rash, vomiting, swelling, difficulty breathing). Avoid adding honey for babies under 12 months. Always supervise the child while eating to reduce choking risk.