Nestlé Canada Recalls Drumstick Vanilla Chocolate Swirl Non-Dairy Frozen Dessert Cones. Please click here for more information.
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.
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. 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.
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.
Serve pancakes warm with yogurt and raspberries.
Cooked pancakes will keep, covered tightly in the freezer for up to 3 weeks. Simply rewarm in the oven and serve.