1. Mix together the egg yolks with the sugar, vanilla and mascarpone. Fold through the flour and baking powder. In a separate bowl whisk the egg whites into soft peaks and then stir through the other batter. Set aside.
2. Meanwhile, place the sugar and raspberries, reserving a handful for serving, into a small pan and place on a medium heat to combine and become jammy, about 10 minutes or so. Once ready, take of the heat and stir through the chia seeds, you may need to add a splash of water.
3. Place a frying pan on a medium heat and melt into it a knob of butter. Evenly spoon in the pancake batter to the size you wish, about 2 tbsp per pancake is a good amount. Cook on each side for about 3 minutes until golden and puffing. Flip and do the same on the other side.
4. Serve with the extra mascarpone and the reserved raspberries.
Tip - separating your eggs for pancakes like in this recipe makes the pancakes really light and fluffy
Recipe courtesy of The Chia Co.