Raspberry Ricotta Pancakes

This delicious recipe is easy to make and ideal for breakfast (or perfect at any time!) The delicious taste of raspberries is hard to beat and chia seeds are a powerhouse of natural nutrition.

Yield: Makes 6 Pancakes

Ingredients:

• 4 eggs (Organic/Free Range)
• 100g ricotta cheese
• ¼ cup coconut flour
• ¼ cup chia seeds
• ½ cup Raspberry’s, fresh or frozen
• coconut oil or ghee to grease pan

Directions:

1. Whisk all ingredients, except raspberries, together thoroughly.
2. Gently stir through raspberries.
3. Pre-heat pan on medium heat. Grease lightly with ghee or coconut oil.
4. Put ¼ cup batter on pan, flatten out to about 1cm thick. Brown on both sides.
5. The pancake is ready when it’s crispy on the outside but still a bit runny on the inside. Allow the middle to be slightly liquid, this way, the essential Omega 3 oil in the chia seeds will still remain mostly intact and the absorbent quality of the chia seeds will dry up the inside in a few minutes.
6. Serve with slices of fresh fruit