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Cocoa Pancakes

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. —Lisa DeMarsh, Mt. Solon, Virginia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 pancakes


  • 3/4 cup 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


  • In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened.
  • 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.
Nutrition Facts
2 pancakes with 1/4 cup raspberries and 2 tablespoons yogurt : 201 calories, 2g fat (1g saturated fat), 6mg cholesterol, 249mg sodium, 40g carbohydrate (19g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

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  • gina.kapfhamer
    Apr 27, 2017

    No comment left

  • GooFan
    Jun 26, 2012

    No comment left

  • Foreverdixie
    Jun 25, 2012

    I liked the nutmeg in this recipe - it gave it a nice taste. It is not overly chocolately and rich like most chocolate pancakes, but had a pleasent chocolate flavor. Be sure to spray the skillet or griddle well because I found that they tend to stick to it a little more.

  • chilipower
    Aug 3, 2011

    I'm not too crazy about this recipe but my sister thought it was pretty good. When I doubled the recipe, I used only 1/2 cup of whole wheat flour and 1 cup regular white flour. Though my batter was somewhat on the runny side, the final product was a fluffy pancake.

  • penney00
    Mar 27, 2011

    I had high hopes, but these weren't very good. They were dense and not fluffy at all.

  • Fruitsalad37
    Mar 12, 2011

    These pancakes are AMAZING!!! I made a double batch as suggested by others and it made a huge stack! I didn't have egg substitute so I used 2 eggs for a double recipe and it turned out wonderful! They are so flavorful and fluffy! I will make them again and again and have already been passing the recipe on to my friends! You won't be disappointed with these!

  • matrct
    Feb 11, 2011

    Very tasty. Being a huge Ovaltine fan I used 1/2 cocoa 1nd 1/2 Ovaltine, worked great. Only drawback to the recipe is the number of servings stated, needed to double the recipe.

  • p.stillo
    Nov 9, 2010

    The only bad part is that the recipe states it serves 4, two pancakes a piece. When I made it according to the recipe it made ONLY five pancakes. I would make it again, but double it.

  • hiddenmeadows
    Jan 21, 2010

    No comment left