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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. Ingredients:
3/4 cup king arthur premium 100% whole wheat flour |
1/4 cup sugar |
2 tablespoons baking cocoa |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
3/4 cup fat-free milk |
1/4 cup egg substitute |
1 tablespoon reduced-fat butter, melted |
1 cup fresh raspberries |
1/2 cup fat-free vanilla yogurt |
Directions:
1. In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened.
2. Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt. Yield: 8 pancakes.
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