This Recipe for Low Fat Pancakes with Berries is a healthier chocolate berry pancake made with ANY type of berries - raspberries, blueberries, blackberries or (sliced) strawberries.
You can use fresh OR frozen berries for this pancake recipe.
delicious pancakes are made
with whole wheat flour and reduced fat ingredients, but are not lacking
The yogurt topping adds extra moisture and sweetness.
You can substitute any seasonal fruit in place of the raspberries that I used, or, include a few different types of berries!
1 cup whole wheat flour
1/4 cup granulated sugar
2 tbsp. baking cocoa
1 tsp. baking powder.
1/8 tsp. salt
1/8 tsp. nutmeg
3/4 cup fat-free milk
1/4 egg substitute
1 tbsp. reduced-fat butter, melted
1 cup fresh or frozen raspberries (or any other berries)
1/2 cup fat-free vanilla yogurt
In a small bowl, combine the first six ingredients.
Combine the milk, egg substitute and the butter, and add to the dry ingredients, just until moistened.
Gently add the fresh raspberries and stir, just to combine, careful not to crush them too much.
Pour the batter by 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 yogurt.
Yields 6 - 8 scrumptious pancakes.
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