Chocolate Pancakes With Raspberry Sauce
From elisabizter 17 years ago
- 25 minutes to make
- Serves 2
A small recipe serving. But you can expand on this chocolaty delight easily. The fruity sauce adds to the flavor! Its healthy, its yummy, and it can be transformed into a heart with a simple cookie cutter! Enjoy!
Ingredients
- 1/4 cup all-purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1 1/2 teaspoons unsweetened cocoa powder shopping list
- 1/4 teaspoon baking powder shopping list
- Pinch of salt shopping list
- 1 large egg white shopping list
- 1/4 cup fat-free milk shopping list
- 1 teaspoon canola oil shopping list
- 1/4 teaspoon vanilla extract shopping list
- 1/2 pint nonfat vanilla frozen yogurt shopping list
- 1/2 cup fresh raspberries (I used hazelnuts) shopping list
- 1/3 cup chocolate-Raspberry Sauce (recipe follows) shopping list
- SAUCE shopping list
- 1/3 cup sugar shopping list
- 2 tablespoons unsweetened cocoa powder shopping list
- 1 teaspoon arrowroot or 1 1/2 teaspoons cornstarch shopping list
- 1/4 cup water shopping list
- 3 tablespoons seedless raspberry jam shopping list
- 2 teaspoons framboise (optional) shopping list
How to make it
- 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.
- 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. Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries or hazelnuts.
- SAUCE
- Whisk together sugar, cocoa and arrowroot (or cornstarch) in a small saucepan. Gradually whisk in water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat and stir in framboise, if using. Let cool slightly.
- NUTRITION INFORMATION: Per serving: 124 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 20 g carbohydrate; 2 g protein; 2 g fiber; 145 mg sodium; 621 mg potassium.
People Who Like This Dish 4
- martharomeo Nowhere, Us
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- mejnoona Everett, MA
- elisabizter Fountain Valley, CA
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