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
French vanilla
Yogurt, if desired
Directions:
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.