Double-Chocolate Pancakes
Ingredients
- 2 cups high-protein pancake mix
- 1 cup 1% low-fat milk
- 1½ Tbsp unsweetened baking cocoa
- ¼ cup sliced almonds
- ¼ cup sugar-free chocolate syrup
- 1 (6-oz) pkg raspberries (or use strawberries)
- 1 tsp powdered sugar
Instructions
- Whisk together pancake mix, milk, and cocoa in a large bowl.
- Heat a large nonstick skillet or griddle coated with cooking spray over medium heat.
- Pour about ¼ cup batter for each pancake onto hot skillet. Cook 3 minutes or until tops are covered with bubbles; turn and cook other sides.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Divide pancakes. Top with syrup, nuts, and berries. Dust with sugar.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
274
|
274
|
| Fat (g) | 6 | 6 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 17 | 17 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 622 | 622 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
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- Matching Grocery List
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