Healthy finger food for when you’re in a rush or on-the-go. Your baby will love them!

Lightly whisk the eggs with a fork then mix together with the sweet potato.

Heat a tbsp of coconut oil in a frying pan. Pour the batter into the pan into small circular shapes and turn down the heat (you don’t want the pancakes to burn).

Cook for two minutes on each side and leave to cool on paper towel, to soak up excess oil. They can be stored for 24 hours in the fridge.