Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
½ teaspoon baking soda
⅛ teaspoon salt
1 cup buttermilk
2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, lightly beaten
2 tablespoons canola oil
2 cups chopped fresh strawberries
2 teaspoons powdered sugar
In a large bowl combine flour, cocoa powder, granulated sugar, baking soda, and salt. In another bowl combine buttermilk, egg product, and oil. Stir buttermilk mixture into flour mixture just until combined (batter will be lumpy).
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across surface. Reduce heat to medium-low (see Tip). For each pancake spoon 1 tablespoon batter onto griddle. Cook until lightly browned; turn when tops are bubbly and edges are slightly dry (about 1 minute per side).
To serve, place 4 pancakes on each serving plate. Add strawberries to plates and sprinkle with powdered sugar.
Tips: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Facts per serving with sugar substitute: same as below, except 148 cal., 20 g carb., 6 g sugar. Exchanges: 1 starch. Carb Choice: 1.
Because of the chocolate, these pancakes cook at a lower temperature.