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BOOST High Protein Puffed Quinoa and Chocolate Pancakes

    Ingredients

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

    Instructions

    1

    In a medium bowl, whisk together BOOST® High Protein Chocolate, eggs, brown sugar and 3 tbsp melted coconut oil; add to dry ingredients and mix just combined.

    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. For each pancake, scoop a generous 1/4 cup 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 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 oven.

    5

    Serve pancakes warm with yogurt and raspberries.

    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