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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®.

Préparation: 8 mins.

Cuisson: 9 mins.

Durée totale: 20 mins.

Portions: 12 pancakes

Niveau de difficulté: Intermediate

8 mins.

9 mins.

Intermediate

Ingrédients

2 bottles 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

Preparation

Instructions

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.

CONSEILS

Freeze

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

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