Chocolate Pancakes

January/February 1993

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

Chocolate Pancakes

Makes: 2 servings

Active Time:

Total Time:


  • 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

This recipe calls for:


  1. 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.
  2. 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.
  3. 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.


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.

Carbohydrate Servings: 4 1/2

Exchanges: 4 1/2 other carbohydrate

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