Fluffy Raspberry Pancakes
Ingredients:
60g Plain Flour
165g Greek Yoghurt (Plain) (No Fat)
1x Egg
80g Raspberries
8g Chia Seeds
4g Honey
1tbsp Sugar Free Maple Syrup
Method:
Heat small pot over medium-high heat. Add raspberries, chia seeds and honey. Stir continuously for 6-8 minutes until jam consistency forms.
In a bowl mix together flour and baking powder.
Combine yoghurt, egg and maple syrup with flour and mix to combine. Stir through half of raspberry chia jam.
Heat a pan over medium heat and add pancake batter to pan in desired size.
Cook for 2 minutes before flipping.
Stack pancakes and top with remaining raspberry chia jam and maple syrup.
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