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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: 8 mins.
Cook time: 10 mins.
Total time: 20 mins.
Servings: 12 pancakes
Skill level: Intermediate

What you need

Ingredients

2 bottles (237 ml each) BOOST High Protein Chocolate
1 1/2 cup (375 ml) all-purpose flour
3/4 cup (185 ml) whole-wheat flour
1/3 cup (75 ml) cocoa powder
1 tablespoon (15 ml) baking powder
3/4 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt
3 eggs
1/4 cup (60 ml) brown sugar
1/3 cup (75 ml) melted coconut oil, divided
or butter
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

Instructions

1

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

2

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.

3

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.

4

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.

5

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

Tips

Freeze

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

Main course
Side dish
Breakfast
Brunch
High in protein
Source of protein
Spring
Easter
Autumn
Summer
Weekends