Neapolitan Pancakes And Strawberry Yogurt Sauce

  1. For the pancakes:
  2. Mix together the yogurt, egg whites and vanilla extract in a small bowl.
  3. In a separate bowl combine flour, cocoa powder, baking soda, sugar and salt.
  4. Combine flour mixture with the yogurt mixture and whisk till evenly mixed.
  5. Spray a non-stick skillet with cooking spray and heat it over medium heat. Place 1/4-cup of the batter onto the skillet and drop a few of the mini chocolate chips into the pancake batter and cook till bubbles start appearing through the top of the pancake. I flattened out my batter with the spatula so it would cook more evenly. Then flip the pancake and cook the other side. Cook them for about 1-2 minutes on each side. Remove the finished pancakes from the skillet onto a plate and repeat with the remaining batter.
  6. For the yogurt sauce:
  7. Add yogurt and maple syrup into a small bowl and stir together until combined.
  8. See my TastyKitchen recipe box for my Strawberry Quick Jam recipe, ore use store bought.
  9. To assemble: Put one pancake on a plate. I added about 2 tablespoons of strawberry jam and a little bit of the yogurt sauce. Then top with the next pancake and repeat layers.
  10. For fun add some whipped cream and a cherry on top!
  11. Enjoy!
  12. Makes 6 pancakes, 3 per serving.
  13. Calories per serving (serving size 3 pancakes): 204, Fat: 2.7, Cholesterol: 0, Sodium: 271, Potassium: 137, Carbs: 32, Fiber: 4.4, Sugar: 7.3, Protein: 16.2
  14. I did not include the strawberry jam in the calculation. The jam is good for you so add as much as you like!

vanilla, egg whites, vanilla, whole wheat pastry flour, cocoa, baking soda, sugar, salt, chocolate chips, vanilla yogurt, maple syrup, strawberry

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/neapolitan-pancakes-and-strawberry-yogurt-sauce/ (may not work)

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