Explore More Recipes

BOOST High Protein Puffed Quinoa and Chocolate Pancakes

Chocolate for breakfast? Absolutely. These wholesome high-protein pancakes will fuel your busy day with the goodness of whole grains and packed with protein, delicious chocolatey sweetness of Boost®.
Prep time:
Total time:
Servings: 12 pancakes
Skill level: Intermediate

What you need

2 bottles (237 mL each) BOOST High Protein Chocolate
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (185 mL) whole-wheat flour
1/3 cup (75 mL) cocoa powder
1 tbsp (15 mL) baking powder
3/4 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
3 eggs
1/4 cup (60 mL) brown sugar
1/3 cup (75 mL) melted coconut oil or butter, divided
3/4 cup (185 mL) puffed quinoa cereal
3/4 cup (185 mL) 0% plain yogurt
1/3 cup (75 mL) fresh raspberries

How to prepare


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

In separate bowl, whisk together BOOST® High Protein Chocolate, eggs, sugar and 3 tbsp (45 mL) melted coconut oil; add to dry ingredients and mix until lumpy.

Heat a large non-stick skillet over medium heat; lightly brush with some of the remaining oil or butter. For each pancake, scoop generous 1/4 cup (60 mL) of batter onto skillet. Spread slightly with back of spoon to form pancakes. Cook in batches of 3 to 4 pancakes.

Sprinkle each pancake with 1 tbsp (15 mL) puffed quinoa. Cook for 2 to 3 minutes until bubbles appear on surface. Flip and cook for 1 to 2 minutes until bottom is dark brown. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.

Serve pancakes warm with dollop of vanilla yogurt, fresh raspberries and a drizzle of honey.



Cooked pancakes will keep, covered tightly in the freezer for up to 3 weeks. Simply rewarm in the oven and serve.

Nutrition Information

Per 2 pancakes

% DV




19 g

Saturated Fat

12 g


100 mg


540 mg


59 g


5 g


16 g


16 g