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Cocoa Pancakes

 Cocoa Pancakes
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
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3/4 cup King Arthur Premium 100% 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

Directions

  • In a small bowl, combine the first six ingredients. Combine the milk,
  • egg substitute and butter; add to dry ingredients just until
  • moistened.
  • 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.
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,

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Cocoa Pancakes (continued)

Nutritional Facts: 40 g carbohydrate, 5 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.