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BOOST High Protein Banana Chocolate Buckwheat Pancakes

Buckwheat is an ancient grain packed with, vitamins, minerals and antioxidants and fibre. When combined with chocolate and bananas this snack packs a wallop of flavour.
Prep time:
Cook time:
Total time:
Servings: 12 pancakes
Skill level: Intermediate

What you need

1/3 cup (75 mL) all-purpose flour
1/2 cup (125 mL) buckwheat flour
4 tsp (20 mL) cocoa powder
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) baking soda
pinch salt
1 1/2 ripe bananas, mashed
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) melted coconut oil, divided
2 tbsp (30 mL) chopped toasted almonds (see tip)
1/3 cup (85 mL) smooth almond butter, warmed
1/2 banana, sliced
1/4 tsp (2 mL) cinnamon

How to prepare

Instructions

In large bowl, whisk together all-purpose flour, buckwheat flour, cocoa powder, baking powder, baking soda, and salt.

In separate bowl, whisk together BOOST® High Protein Chocolate, mashed banana, sugar, 1 tbsp (15 mL) oil; add to dry ingredients and mix until lumpy. Gently fold in chopped almonds.

Heat a large non-stick skillet over medium heat; lightly brush with some of the remaining oil. Scoop scant 1/4 cup (60mL) batter into pan; spread lightly to form pancake. Repeat. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Repeat with remaining batter, brushing lightly with more oil. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.

Serve pancakes warm, spread with almond butter, fresh sliced bananas and a sprinkle of cinnamon.

Tips

Toasted almonds

To toast almonds, place on a cookie sheet in a 350°F (180°C) oven and bake for 5 to 7 minutes or until golden. Allow to cool before chopping.

Nutrition Information

Per 2 pancakes

 
Amount
% DV

Calories

310
 

Fat

15 g
 

Saturated Fat

5 g
 

Cholesterol

0 mg
 

Sodium

260 mg
 

Carbohydrate

34 g
 

Fibre

4 g
 

Sugars

14 g
 

Protein

9 g