Raspberry Pancakes with Orange Cinnamon Ricotta
A healthier option to the traditional pancake.
200g self raising flour
1½ tsp baking powder
¼ cup caster sugar
1 tbsp white Chia seeds
150ml cup milk
80ml Greek style yoghurt
2 eggs, lightly beaten
1 tbsp melted butter
125g raspberries, plus extra to serve
Sieve flour, baking powder and sugar into a medium bowl. Add Chia seeds, milk, yoghurt, eggs and melted butter. Whisk lightly until smooth. Fold in raspberries. Place a large non-stick frypan over a medium heat. Grease with a little butter. Spoon a heaped tablespoon of batter into the pan and repeat. Allow each pancake to cook for about 2-3 minutes each side. Remove from pan and repeat process to make about 12 pancakes in total. Serve with Orange Cinnamon Ricotta and raspberries.