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

Source: EatingWell Magazine, January/February 1993


Recipe Summary test

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.

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Nutrition Facts

302 calories; protein 7g; carbohydrates 66g; dietary fiber 3.5g; sugars 41.5g; fat 3.1g; saturated fat 0.5g; cholesterol 1mg; vitamin a iu 14.7IU; vitamin c 8.1mg; folate 9.9mcg; calcium 164.2mg; iron 0.8mg; magnesium 32.2mg; potassium 304.2mg; sodium 223.2mg.

4 1/2 other carbohydrate