Ingredients
3/4
cup light chocolate soymilk
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, if desired
Yoplait® Original French vanilla yogurt, if desired
Preparation
In medium bowl, beat soymilk, 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.
