Cocoa pancakes with diet fruit mousse represent a complete breakfast and are a perfect idea to kickstart your day. I prepared them with a mousse of ricotta, yogurt, and sugar-free fruit compote, and added some fruit compote and crunch for an extra touch.
These cocoa pancakes with diet fruit mousse can also be enriched with chocolate chips for the more indulgent.
Easy and quick to prepare, they are so good you won’t be able to resist them!

Thought for you:

Cost: Very economical
Preparation time: 5 Minutes
Portions: 6 Pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

232.31 Kcal

calories per serving

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Energy 232.31 (Kcal)
Carbohydrates 42.68 (g) of which sugars 5.79 (g)
Proteins 10.91 (g)
Fat 8.01 (g) of which saturated 4.19 (g)of which unsaturated 3.46 (g)
Fibers 0.91 (g)
Sodium 58.35 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 cup cups milk (whichever you prefer)
1 2/3 cups cups all-purpose flour (or FiberPasta or other low GI flour)
1/3 cup cups erythritol (or sugar or 2 tbsp of Stevia)
to taste butter (for the pan or baking release spray)
2 eggs
Half packet baking powder
Half teaspoon vanilla extract
1/2 cup cups plain yogurt (or Greek unsweetened)
1/2 cup cups ricotta cheese
to taste strawberry compote (or other sugar-free fruit compote, click to see all my recipes)
to taste chopped pistachios (and almonds or chocolate chips)

Tools

What we need to make

2 Bowls
1 Electric whisk
1 Pan
1 Brush

Steps

To make the

Place the flour, eggs, milk, cocoa powder, and vanilla in a bowl and mix well.
Add the erythritol/sugar and baking powder to the mixture, and stir until smooth and lump-free.
Then, in a non-stick pan lightly greased with butter or baking release spray, start cooking them. Brush for each pancake you cook.
Take a small amount of batter with a ladle and cook the pancakes first on one side. When you see small bubbles, flip them to the other side to finish cooking.
As they are ready, stack the cocoa pancakes with diet fruit mousse on a plate.
Prepare the mousse by simply mixing plain yogurt with ricotta.
Now they’re ready to be filled.
Place a pancake on a plate and spread a little diet mousse,
Place another pancake on top and add more mousse, and finally the last pancake and
serve them with fruit compote on top and crunch to taste.
You can find fruit compotes in stores, or you can make them at home in less than 30 minutes. Click here to see how I make them.