Cocoa Pancakes Recipe
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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
Featured In: 12 Days of Pancakes
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 : 201 calories, 2g fat (1g saturated fat), 6mg cholesterol, 249mg sodium, 40g carbohydrate (19g sugars, 5g fiber), 8g 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

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
Foreverdixie User ID: 6641314 186435
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
chilipower User ID: 6100887 175146
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
penney00 User ID: 4246494 188300
Reviewed Mar. 27, 2011

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

MY REVIEW
Fruitsalad37 User ID: 5574548 117382
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
matrct User ID: 5475390 146027
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."

MY REVIEW
p.stillo User ID: 4107111 106235
Reviewed Nov. 9, 2010

"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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