It’s Pancake Day folks! Also known at Shrove Tuesday. Also known as Fat Tuesday. Also know as the day before Lent. Also known as…

The day I pig out on all things sugar and butter related because tomorrow… it’s no butter and sugar until Easter.

Yep, you read that right.

Will I survive? I guess we’ll find out.

Until then, let’s celebrate pancake day with well, what else? PANCAKES! Sweet cinnamon scented pancakes with a gooey sweet marshmallow sauce.

These sweet potatoes pancakes are delicious! The sweet potato is subtle, the spices make it taste a little reminiscent of the fall, and the pancakes itself are not overly sweet. Once you add the marshmallow sauce, that’s it, it’s like a sweet potato casserole, in a pancake, for breakfast!

If I had a blow torch I woulda set fire to those marshmallows like it was MY JOB! They’re just begging to be lit on fire…

Random story:
As a kid I hated pancakes, yet I loved pizza for breakfast. I was the most annoying kid to invite to sleepovers. I’d konk out by 8 pm, wake up hours before everyone else, then ask for leftover COLD pizza for breakfast. Even though my friend’s mom just made pancakes, from scratch. So not only was I annoying for falling asleep early, but I was rude for refusing homemade pancakes. Oh, and I was kinda the smelly kid because I didn’t like showering. And I just confessed that, on a my public blog. I am awesome. And weird. And will shut up now.

As an adult I really enjoy pancakes and don’t care for pizza. Funny how we change.

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Whole Wheat Sweet Potato Pancakes

Ingredients

    Pancakes:
  • 2 cups sweet potato flesh (about 2 medium sweet potatoes)
  • 1 1/2 cups whole-wheat flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 cup applesauce
  • 2 large eggs, beaten
  • 2 tbsp molasses
  • 1 tbsp vanilla extract
  • 1 1/2 cups buttermilk (or soy milk for a non-dairy option)
    • Marshmallow Sauce:
  • 1 bag mini marshmallows (reserve a few to sprinkle on the pancakes)
  • 1 cup milk (I used non fat)

Instructions

Pancake Instructions:

Preheat oven to 400 degrees.

Wash the sweet potatoes, wrap them in foil and cook until they are tender, about 45 – 60 minutes. Let the potatoes cool a bit so you can handle them without burning yourself. Peel the skins (they peel away really easily after they’ve roasted), then mash the flesh.

*This step can be done a few days ahead of time. You can also cook the potatoes in the microwave or boil them. It’s up to you.

While the sweet potatoes are baking, sift together whole wheat flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

In a separate bowl mix the mashed sweet potatoes and applesauce until some what smooth. Mix in the eggs, molasses, and vanilla extract. Then mix in the buttermilk (or soy milk).

Dump the sweet potato mixture to the dry ingredients and mix with a wooden spoon until just moistened (the batter will be lumpy).

Preheat a lightly greased skillet/griddle/frying pan. Using a 1/4 cup measure (I use an ice cream scoop), pour the batter onto the preheated pan.

When the the surface of the pancakes begins to bubble, flip them. Cook until golden brown. Serve hot with marshmallow sauce (or maple syrup would work wonderfully as well).

Marshmallow Sauce Instructions:

In a saucepan over medium heat, melt the marshmallows and milk. Stir frequently to prevent burning. Serve immediately.

*Add more milk if you want a thinner sauce.

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Recipe adapted from La Fuji Mama

Baby Wave loved these, minus the marshmallows (those ones were for me!). She can grab an extire pancake and take bites, or I break up pieces and give them to her. Either way, she’s getting a little nutrients from the sweet potato, which makes me happy.

Check out Maria’s (from Two Peas & Their Pod) pancake round up for more pancake inspiration.