CHIA SEED PAN­CAKES WITH FRESH RASP­BER­RIES

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In­gre­di­ents

• 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

Method

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.

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