Healthy Chocolate Pancakes + Strawberry-Chocolate Yogurt Sauce

Every week, I look forward to Sundays simply because I can give my parents an excuse to make a new batch of pancakes, despite the frozen ones chilling in the freezer.

This morning, like every other morning, I craved some chocolate. Chocolate Pancakes? The first time I tried another recipe of chocolate pancakes, it was almost disastrous. It called for a mashed banana, which I don’t think mixed very well with the chocolate pancake batter because the end result came out too… Banana-y.

So I made up my mind to not add banana into my recipe.

I thought back to all previous pancake recipes that I’ve made. What makes them fluffy, what makes them stick, what makes them thin, what makes them thick. So, I tweaked gingergirl‘s honey yogurt pancakes and made them into chocolate yogurt pancakes. Then, while trying to think of a healthy frosting, I just figured some chocolate yogurt would work nicely. However, I didn’t have chocolate yogurt! So I needed to make my own. Running out of my tub of Paul’s 99.8% fat-free plain yogurt, I desperately rampaged through my fridge looking for the solution.

And there I saw it. 98.5% fat-free strawberry yogurt. Strawberry Chocolate Yogurt? Why not?

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Ingredients:

For Pancakes

•3 tablespoons wholemeal flour

•1 tablespoon unsweetened cocoa powder

•1/2 teaspoon baking powder

•1/4 teaspoon baking soda

•4 packets of stevia zero-calorie sweetener

•1/4 tsp ground cinnamon

•1/4 tsp ground nutmeg

•3 egg whites

•90g (4 tablespoons) plain yogurt

For Strawberry-Chocolate Yogurt sauce

•1/2 cup strawberry yogurt

•3 tablespoons cup-for-cup stevia

•1 tablespoon unsweetened cocoa powder

Directions:

1. In a bowl, combine the first 7 ingredients of the pancake mixture. Make sure they are well combined.

2. In a smaller bowl, whisk 3 egg whites until it starts to bubble a little bit. Then, mix in yogurt and continue whisking.

3. Fold wet ingredients into dry ingredients until just combined and do not over mix. Then, leave the batter undisturbed for 5 minutes.

4. Meanwhile, mix all of the strawberry-yogurt sauce ingredients into a bowl and mix well.

5. Grease pan with PAM cooking spray or a little bit of oil. Heat the pan until it’s hot enough (you will know if when you splash a little bit of water on the pan, it will immediately sizzle and evaporate). Lower heat to medium.

6. Spoon in 1 heaping tablespoon of batter onto the pan. My pan was able to fit around 3 pancakes but each pan may be different. Cook on each side for 3 minutes and then flip. Let it cook for an additional 3 minutes. Transfer to plate.

7. Once all pancakes are finished cooking (my batter made around 6), layer it like you want to. (e.g. pancake, yogurt, pancake, yogurt, etc.)

8. Enjoy!

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