Neapolitan Pancakes and Strawberry Yogurt Sauce

For the pancakes:

Mix together the yogurt, egg whites and vanilla extract in a small bowl.

In a separate bowl combine flour, cocoa powder, baking soda, sugar and salt.

Combine flour mixture with the yogurt mixture and whisk till evenly mixed.

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.

For the yogurt sauce:
Add yogurt and maple syrup into a small bowl and stir together until combined.

See my TastyKitchen recipe box for my Strawberry Quick Jam recipe, ore use store bought.

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.

For fun add some whipped cream and a cherry on top!

Enjoy!

Makes 6 pancakes, 3 per serving.

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

I did not include the strawberry jam in the calculation. The jam is good for you so add as much as you like!