For a touch of romantic whimsy, cook the pancakes and stamp them into hearts with a heart-shaped cookie cutter.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1993


Recipe Summary

30 mins


Ingredient Checklist


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.

Associated Recipes

Nutrition Facts

302 calories; protein 7g 14% DV; carbohydrates 66g 21% DV; exchange other carbs 4.5; dietary fiber 3.5g 14% DV; sugars 41.5g; fat 3.1g 5% DV; saturated fat 0.5g 3% DV; cholesterol 1mg; vitamin a iu 14.7IU; vitamin c 8.1mg 13% DV; folate 9.9mcg 3% DV; calcium 164.2mg 16% DV; iron 0.8mg 5% DV; magnesium 32.2mg 12% DV; potassium 304.2mg 9% DV; sodium 223.2mg 9% DV; thiaminmg 3% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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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