BOOST High Protein Puffed Quinoa and Chocolate Pancakes
What you need
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.