Let me introduce my new favorite pancake. It’s thick, it’s fluffy and it’s full of everything healthy…. like chocolate chips, sweet potatoes and whole wheat flour. The original recipe hailed from one of my favorite breakfast spots in Charleston, Joseph’s. Joseph’s officially closed last June and I shed a tear both for it and these pancakes.
If you’ve ever had the pleasure of eating there, you understand. It was such a great spot! In college, I spent many Saturday mornings there with my roommates, donning our extra large sunglasses, messy ponies and flip-flops. Those were the DAYS!
Thank goodness we can still make these pancakes and relive those days….hangover and extra large sunglasses totally optional.
Unlike many pancake recipes, there’s an absence of butter or oil in the batter. That just means you should use extra on top before drowning these bad boys in warm maple syrup. This is a perfect way to use up leftover baked sweet potatoes from the night before, and I urge you next time to even bake an extra just so you can have these pancakes! They’re extra thick, just the way I like ’em and absolutely stuffed with melting blobs of chocolate.
Because what’s breakfast if chocolate isn’t involved? I rest my case.
Whole Wheat Chocolate Chip Sweet Potato Pancakes
adapted from The Food Network and originally, Joseph’s restaurant in Charleston, SC
1/2 large sweet potato, baked then mashed with a fork
1/2 cup white flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tbsp brown sugar
1 cup milk
1 egg, slightly beaten
1/2 cup (heaping) dark chocolate chips
butter to grease skillet
maple syrup for serving
Grease a large skillet with butter and head over medium high heat.
Combine all ingredients, mixing JUST UNTIL COMBINED and drop by quarter cups onto hot skillet. Cook for about two minutes each side then serve with warm maple syrup.