Chocolate Pancakes with Chocolate-Raspberry Sauce

Name: Chocolate Pancakes with Chocolate-Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour, all-purpose; 2 tablespoons sugar; 1 1/2 teaspoons cocoa powder unsweetened; 1/4 teaspoon baking powder; 1 pinch salt; 1 large egg whites; 1/4 cup milk, skim; 1 teaspoon vegetable oil; 1/4 teaspoon vanilla extract pure; 1/2 pint frozen yogurt non-fat, vanilla; ⅓ cup sauce chocolate-raspberry; 1/2 cup raspberries fresh; ⅓ cup sugar; 2 tablespoons cocoa powder unsweetened; 3 tablespoons raspberry jam seedless; 1 teaspoon arrowroot flour

Servings: persons

1/4 cup flour, all-purpose
2 tablespoons sugar
1 1/2 teaspoons cocoa powder unsweetened
1/4 teaspoon baking powder
1 pinch salt
1 large egg whites
1/4 cup milk, skim
1 teaspoon vegetable oil
1/4 teaspoon vanilla extract pure
1/2 pint frozen yogurt non-fat, vanilla
⅓ cup sauce chocolate-raspberry
1/2 cup raspberries fresh
⅓ cup sugar
2 tablespoons cocoa powder unsweetened
3 tablespoons raspberry jam seedless
1 teaspoon arrowroot flour

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

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup flour, all-purpose, 2 tablespoons sugar, 1 1/2 teaspoons cocoa powder unsweetened, 1/4 teaspoon baking powder, and more.

Yes, Chocolate Pancakes with Chocolate-Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!