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Categories:
flour cocoa sugar baking powder baking soda salt low-fat buttermilk vegetable oil egg chocolate chips cooking spray topping fresh raspberries
Viewed: 38 - Published at: 2 years agoIngredients
- 1 cup all-purpose flour
- 1/4 cup cocoa
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg, lightly beaten
- 1/3 cup semisweet chocolate chips
- Cooking spray
- 9 tablespoons fat-free hot fudge topping
- 9 tablespoons frozen fat-free whipped topping, thawed
- 9 tablespoons fresh raspberries
Method
- Lightly spoon flour into a dry measuring cup; level with a knife. Lightly spoon cocoa into a dry measuring cup; level with a knife. Combine flour, cocoa, and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, oil, and egg; add to flour mixture, stirring until well blended. Stir in chocolate chips.
- Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). Turn pancakes when tops are covered with bubbles and edges look cooked.
- Microwave hot fudge topping according to package directions. Cut each pancake in half, and top with fudge topping, whipped topping, and raspberries. Serve immediately.
