Chia Seed Pancakes with Chia Raspberry Compote

You will need

90g mascarpone, plus a little extra for serving
150g plain flour
1 heaped tsp baking powder
80g caster sugar
1 tsp vanilla extract
3 eggs, separated
60ml milk
½ tbsp The Chia Co. chia seeds

For the Chia Raspberry Compote

½ tbsp The Chia Co. chia seeds
300g raspberries
4tbsp caster sugar


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.