Chocho Power Pancakes — Now available the Erewhon Hot Bar
Most high-protein pancakes hit a wall around the second bite — the texture goes chalky, the protein turns metallic, and the stack stops reading as breakfast.
Chocho behaves differently. It hydrates evenly, holds moisture for a clean crumb, and carries roughly 20g of complete protein per aerving without an aftertaste to manage. In a stack like Erewhon's, that means the pancakes still eat like pancakes — crisp at the edge, soft at the center — with protein, fiber and nutrients sitting quietly behind the buttermilk and maple.
The quinoa adds bite and a small lift in fiber. Goji berries thread in slow-release carbohydrates. The egg and buttermilk handle the structure. Everything else is restraint.
The ingredient list is short:
- Organic all-purpose flour
- Organic buttermilk
- Chocho vegan protein powder
- Organic tri-color quinoa
- Organic goji berries
- Organic egg, unsalted butter
- Organic maple syrup
- Organic seasonal fruit
- Organic baking powder, baking soda, sea salt
How to build it at home
If you can't make it to the Erewhon hot bar, the home version is closer than you'd think.
Mikuna Chocho Power Pancakes — yields about 8 pancakes
- 1 cup organic all-purpose flour
- 1/3 cup Pure Chocho
- 2 tbsp cooked tri-color quinoa
- 1 tbsp goji berries
- 1 tbsp organic maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup organic buttermilk
- 1 organic egg
- 2 tbsp unsalted butter, melted, plus more for the pan
Whisk dry ingredients in one bowl, wet in another. Fold together until just combined — a few lumps are correct. Rest five minutes; Chocho hydrates and the batter thickens slightly. Cook on a buttered griddle at medium heat until bubbles set on top, then flip once. Top with seasonal fruit and a little more maple.
The batch carries roughly 20g of complete plant protein, with all nine essential amino acids, no soy, and no whey.
A small note on what this means
Erewhon doesn't put Mikuna on the hot bar by accident. The kitchen team chose Chocho because it is a real ingredient . That's the position we've been building toward single-ingredient protein, traceable to the farmers who grow it, in a stack that earns its place on a Saturday morning in Los Angeles.
If you've eaten the pancakes in store, we'd love to hear what your thoughts!
