In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, salt, and water. Whisk until just blended. Let stand for 10 minutes.

Heat a large, nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Pour two 1/4-cup dollops of batter onto the skillet (half of the batter should remain). Cook for 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for 2 minutes, or until browned on the bottom. Transfer the finished “cakes” to a cutting board or flat work surface. Re-spray the pan and cook the remaining batter to make 4 total.

Place the finished “cakes,” with the sides that were cooked first, facedown on your work surface. Spread each evenly with 2 teaspoons of the fruit spread, leaving about 1/2" of one edge bare. Gently roll each “cake” from the filled edge to the bare edge into a tube shape, being careful that the spread does not gush out. Arrange them on a serving plate, seam sides down. Transfer the cocoa powder, if desired, to a fine sieve or sifter and lightly dust the tops of the rolls evenly with the cocoa. Serve immediately.

Makes 4 servings

Per serving: 84 calories, 4 g protein, 14 g carbohydrates (7 g sugar),
1 g fat, trace saturated fat, 2 mg cholesterol, 1 g fiber, 351 mg sodium