1 cup all-purpose flour
1/4 cup cocoa
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1 tablespoon vegetable oil
1 large egg, lightly beaten
1/3 cup semisweet chocolate chips
9 tablespoons fat-free hot fudge topping
9 tablespoons frozen fat-free whipped topping, thawed
9 tablespoons fresh raspberries
Method of Preparation:
1. Combine flour, cocoa, and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, oil, and egg; add to flour mixture, stirring until well blended. Stir in chocolate chips.
2. Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). Turn pancakes when tops are covered with bubbles and edges look cooked.
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