Chocolate and Raspberries Pancakes

1/4 cup all-purpose flour
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon cooking oil
1/4 teaspoon vanilla extract
1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate Sauce
1/2 cup fresh raspberries

Stir together flour, cocoa, sugar, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate Sauce. Garnish with raspberries.