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 1½ tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1½ 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.
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.