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
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
Reviews
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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.
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.
I had high hopes, but these weren't very good. They were dense and not fluffy at all.
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!
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.
The only bad part is that the recipe states it serves 4, two pancakes a piece. When I made it according to the recipe it made ONLY five pancakes. I would make it again, but double it.
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