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For the pancakes:
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Mix together the yogurt, egg whites and vanilla extract in a small bowl.
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In a separate bowl combine flour, cocoa powder, baking soda, sugar and salt.
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Combine flour mixture with the yogurt mixture and whisk till evenly mixed.
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Spray a non-stick skillet with cooking spray and heat it over medium heat. Place 1/4-cup of the batter onto the skillet and drop a few of the mini chocolate chips into the pancake batter and cook till bubbles start appearing through the top of the pancake. I flattened out my batter with the spatula so it would cook more evenly. Then flip the pancake and cook the other side. Cook them for about 1-2 minutes on each side. Remove the finished pancakes from the skillet onto a plate and repeat with the remaining batter.
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For the yogurt sauce:
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Add yogurt and maple syrup into a small bowl and stir together until combined.
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See my TastyKitchen recipe box for my Strawberry Quick Jam recipe, ore use store bought.
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To assemble: Put one pancake on a plate. I added about 2 tablespoons of strawberry jam and a little bit of the yogurt sauce. Then top with the next pancake and repeat layers.
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For fun add some whipped cream and a cherry on top!
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Enjoy!
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Calories per serving (serving size 3 pancakes): 204, Fat: 2.7, Cholesterol: 0, Sodium: 271, Potassium: 137, Carbs: 32, Fiber: 4.4, Sugar: 7.3, Protein: 16.2
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I did not include the strawberry jam in the calculation. The jam is good for you so add as much as you like!
