“We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. From Taste of Home Good Food for Kids!”
READY IN:
40mins
SERVES:
4
YIELD:
8 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened.
  2. 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 the raspberries and yogurt.
  3. Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: