Chocolate Pancakes

From EatingWell: January/February 1993 — Subscribe Now!

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

2 servings

Active Time: 25 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

1/4 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon canola oil
1/4 teaspoon vanilla extract
1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate-Raspberry Sauce, (recipe follows)
1/2 cup fresh raspberries

Preparation

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.

Tips & Notes

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

Nutrition

Per serving: 302 calories; 3 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 66 g carbohydrates; 7 g protein; 3 g fiber; 226 mg sodium; 308 mg potassium.

4 1/2 Carbohydrate Serving

Exchanges: 4 1/2 other carbohydrate