Explore More Recipes

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: 10 mins.
Cook time: 30 mins.
Total time: 45 mins.
Servings: 12 pancakes
Skill level: Intermediate
Pin
Yum
Print
BOOST High Protein Banana Chocolate Buckwheat Pancakes
10 mins.
30 mins.
Intermediate
Pin
Yum
Print
    Ingredients

    Ingredients

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

    Instructions

    1

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

    2

    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.

    3

    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.

    4

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

    Tips

    Lower Sugar Option

    For a lower sugar option, substitute with Boost Diabetic Chocolate (0.5g sugar vs 14g sugar in Boost High Protein)

    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.

    What you need

    Ingredients

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

    How to prepare

    Instructions

    1

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

    2

    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.

    3

    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.

    4

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

    Tips

    Lower Sugar Option

    For a lower sugar option, substitute with Boost Diabetic Chocolate (0.5g sugar vs 14g sugar in Boost High Protein)

    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.

    Protein
    Breakfast
    Low salt