Sweet Potato and Apricot Pancakes

Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.

In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.

Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.

Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.

For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.

Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.