CHIA SEED PANCAKES WITH FRESH RASPBERRIES
• 1 cup wholemeal flour • 1 tsp baking powder • 1 large egg • 1 cup almond milk • 2 tbsp raw honey • 1 tsp vanilla extract • ¾ cup Greek yoghurt, plus more to serve • 2 tbsp chia seeds • Raspberries, to serve
In a large bowl, sift the wholemeal flour with baking powder. Create a well and add the egg, milk, honey, yoghurt and vanilla extract. Mix to combine until a smooth batter is formed, then fold in the chia seeds. Leave to rest for 5 mins.
Meanwhile, heat up a non- stick frying pan and grease lightly with coconut oil.
Cook batter in large spoonfuls and serve immediately with a dollop of Greek yoghurt, fresh raspberries and a drizzle of honey.