Provided by Eating Well
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.
Related Recipe: Chocolate-Raspberry Sauce
Calories 302 Carbohydrates 66 Fat 3 Saturated fat 1
Mono unsaturated fat 2 Protein 7 Cholesterol 1 Fiber 3 Potassium 308
This recipe has been added to the following public cookbooks:
Stevie's Cookin',
30 Minutes or Less EatingWell Recipes
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
