| Prep Time | 3 mins |
| Total Time | 8 mins |
| Serves | 12 people |
Ingredients
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
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
Method
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.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 493 |
| 118 |
| 3 |
| 1 |
| 1 |
| 1 |
| 0 g |
| 34 |
| 3% |
| 19% |
| 34 |
| 74 |
| 19 |
| 1 |
| 8 |
| 4 |
| 4% |
| 2% |
