Cocoa Pancakes with Strawberries

A non-sinful way to indulge in chocolate, with strawberries! Low in fat, but filled with yumminess....

Okay, sue me. I love breakfast. They are the best kind of comfort food. It’s the best way to start a day! There is a breakfast potluck at work this Friday — it was tough to decide what to make/bring. I mean, the easy way out would be to buy Chinese dim sum! Nonetheless, I searched through recipes and my right hand landed on Betty Crocker’s Country Cooking (published 2009) at the local public library. So, we woke up to my trial run of this recipe!

I used two whole eggs, soy milk and whole wheat flour — otherwise, I followed the recipe somewhat precisely. Instead of a hand-beater, I used a fork. Perhaps, it would be a dream to own fancy culinary toys from Call the Kettle Black, but using simple tools mean easy to clean! I love how cocoa and nutmeg go so well together!

Ingredients:

2 egg whites
3/4 cup milk
1 tbsp margarine or butter, melted
3/4 cup all-purpose flour
1/4 cup sugar
2 tbsp baking cocoa
1 tspn baking powder
1/8 tsp salt
1/8 tsp ground nutmeg
Vanilla fat-free yogurt, if desired
1 cup sliced strawberries

  1. Beat egg whites in medium bowl with hand beater until foamy. Beat in milk and margarine until smooth. Stir in remaining ingredients except yogurt and strawberries.
  2. Heat griddle or skillet @ 375 degrees F. If bubbles jump around at the sprinkle of a few drops of water, heat is just right.
  3. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with yogurt and strawberries.

1 Pancake: 95 calories

After looking at other recipes from this book, it is probably a good one to keep! So many recipes worth sharing…. If anyone would like Rachel Ray’s 365 different recipes, I’d be happy to give it away. The gourmet cooking in her book is far too out there for me.