Chocolate Pancakes With Chocolate-Raspberry Sauce Recipe

Step 1

CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla. 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.

Step 2

Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into 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.

Step 3

Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2.


Step 4

In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat an stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup.

Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate: 78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.

Things You'll Need

---------CHOCOLATE PANCAKES-------------
  • 1/4c All-purpose flour
  • 2tb Sugar
  • 1 1/2ts Unsweetened cocoa powder
  • 1/4ts Baking powder
  • Salt
  • 1lg Egg white
  • 1/4c Skim milk
  • 1ts Vegetable oil
  • 1/4ts Pure vanilla extract
  • 1/2pt Non-fat vanilla frozen
  • - yogurt
  • 1/3c Chocolate-raspberry sauce
  • - (recipe below)
  • 1/2c Fresh raspberries
  • 1/3c Sugar
  • 2tb Unsweetened cocoa powder
  • 3tb Seedless raspberry jam
  • 2ts Framboise (optional)
  • 1ts Arrowroot
  • - OR -
  • 1 1/2ts Cornstarch

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