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Prep 25min
Total25min
Servings4
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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
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Steps
1
In medium bowl, beat soymilk, egg product and oil with wire whisk until smooth. Stir in remaining ingredients except strawberries, banana and yogurt.
2
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.
3
Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with strawberries, banana and yogurt.
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The key to making great pancakes lies in bringing the griddle or skillet to the right temperature. Heat griddle or skillet over medium heat (375°F) for about 10 minutes before cooking.
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