Chocolate Pancakes with Strawberries

Recipe: Betty Crocker

3/4 cup light chocolate soy milk
1/4 cup fat-free egg product
1 tablespoon canola or vegetable oil
3/4 cup Gold Medal® all-purpose flour
2 tablespoons sugar
2 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sliced fresh strawberries
Sliced banana
Fat-free French vanilla yogurt

In medium bowl, beat soy milk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt.

Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt.

It made two plate sized pancakes. These were pretty good. The pancake didn't really have any flavor. The flavor definitely comes from the fruit and yogurt, so don't skip that part. I would say it was like a chocolate crepe, only thicker. I used Dannon Light & Fit Vanilla yogurt. I'll probably make these again. Sometime, when Mike is far, far away.