Cocoa Pancakes Recipe
Cocoa Pancakes Recipe photo by Taste of Home

Cocoa Pancakes Recipe

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We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. —Lisa DeMarsh, Mt. Solon, Virginia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup whole wheat flour
  • 1/4 cup sugar
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 tablespoon reduced-fat butter, melted
  • 1 cup fresh raspberries
  • 1/2 cup fat-free vanilla yogurt

Nutritional Facts

2 pancakes with 1/4 cup raspberries and 2 tablespoons yogurt equals 201 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 249 mg sodium, 40 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

Directions

  1. In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened.
  2. Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt. Yield: 8 pancakes.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Cocoa Pancakes in Country Woman February/March 2010, p35

Nutritional Facts

2 pancakes with 1/4 cup raspberries and 2 tablespoons yogurt equals 201 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 249 mg sodium, 40 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

Reviews for Cocoa Pancakes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 25, 2012

"I liked the nutmeg in this recipe - it gave it a nice taste. It is not overly chocolately and rich like most chocolate pancakes, but had a pleasent chocolate flavor. Be sure to spray the skillet or griddle well because I found that they tend to stick to it a little more."

MY REVIEW
Reviewed Aug. 3, 2011

"I'm not too crazy about this recipe but my sister thought it was pretty good. When I doubled the recipe, I used only 1/2 cup of whole wheat flour and 1 cup regular white flour. Though my batter was somewhat on the runny side, the final product was a fluffy pancake."

MY REVIEW
Reviewed Mar. 27, 2011

"I had high hopes, but these weren't very good. They were dense and not fluffy at all."

MY REVIEW
Reviewed Mar. 12, 2011

"These pancakes are AMAZING!!! I made a double batch as suggested by others and it made a huge stack! I didn't have egg substitute so I used 2 eggs for a double recipe and it turned out wonderful! They are so flavorful and fluffy! I will make them again and again and have already been passing the recipe on to my friends! You won't be disappointed with these!"

MY REVIEW
Reviewed Feb. 11, 2011

"Very tasty. Being a huge Ovaltine fan I used 1/2 cocoa 1nd 1/2 Ovaltine, worked great. Only drawback to the recipe is the number of servings stated, needed to double the recipe."

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