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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 the protein-rich, delicious chocolatey sweetness of Boost®.

Prep time: 8 mins.
Cook time: 9 mins.
Total time: 20 mins.
Servings: 12 pancakes
Skill level: Intermediate

What you need

Ingredients

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

How to prepare

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.

Breakfast