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1
In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt.
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2
In a small bowl, whisk together egg white, milk, oil and vanilla.
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3
Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined.
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4
Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.
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5
Heat a large non-stick skillet over medium low heat.
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6
When hot, coat it lightly with non-stick cooking spray.
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7
Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes.
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8
Turn the pancakes over and cook until the underside is browned, about 15 seconds.
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9
Repeat with the remaining batter.
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10
Arrange the pancakes on dessert plates.
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11
Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce.
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12
Garnish with raspberries.
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13
CHOCOLATE-RASPBERRY SAUCE: In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch.
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14
Gradually whisk in 1/4 cup water and jam.
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15
Bring to a simmer over medium heat, whisking constantly.
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16
Remove from the heat an stir in framboise if using.
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17
Let cool slightly.
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18
(The sauce can be stored, covered, in the refrigerator for up to 1 week.)
