Recipe

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• 1/4 cup all-purpose flour
• 2 tbsp sugar
• 1 1/2 tsp unsweetened cocoa powder
• 1/4 tsp baking powder
• pinch of salt
• 1 large egg white
• 1/4 cup fat-free milk
• 1 tsp canola oil
• 1/4 tsp vanilla extract
• 1/2 pint nonfat vanilla frozen yogurt
• 1/2 cup fresh raspberries
• 1/3 cup chocolate-raspberry sauce
• sauce
• 1/3 cup sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp arrowroot or 1 1/2 tsp cornstarch
• 1/4 cup water
• 3 tbsp seedless raspberry jam
• 2 tsp framboise (optional)

• 1 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.
• 2 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.
• 3 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.
• 4 SAUCE
• 5 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.