For a touch of romantic whimsy, cook the pancakes and stamp them into hearts with a heart-shaped cookie cutter. Source: EatingWell Magazine, January/February 1993

EatingWell Test Kitchen


Ingredient Checklist

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Instructions Checklist
  • Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

  • Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

  • Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries.


Make Ahead Tip: Pancake batter can be refrigerated for up to 1 hour.

Nutrition Facts

302 calories; 3.1 g total fat; 0.5 g saturated fat; 1 mg cholesterol; 223 mg sodium. 304 mg potassium; 66 g carbohydrates; 3.5 g fiber; 41 g sugar; 7 g protein; 15 IU vitamin a iu; 8 mg vitamin c; 10 mcg folate; 164 mg calcium; 1 mg iron; 32 mg magnesium;

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Rating: 5 stars
Tasty This recipe is pretty good for the amount of calories I've made it a few times (as written) but I drizzle mine with maple syrup instead. If you're dieting and are craving chocolate this is a good choice. Read More