-
1
Mash the raspberries with a fork, then combine with the chia seeds, clementine juice and maple syrup.
-
2
Set aside at room temperature for at least 10 minutes, whisking occasionally to make sure the chia seeds don't clump together.
-
3
Preheat oven to 200u00b0 Fahrenheit, and place a baking sheet inside.
-
4
In a large mixing bowl, whisk together the flours, sugar, baking soda, baking powder and salt.
-
5
In a small bowl, whisk the yogurt, milk, vanilla and oil until combined.
-
6
Make a well in the centre of the dry ingredients, then pour in the yogurt mixture. Whisk until just combined, being careful not to over whisk. The batter will be quite thick.
-
7
Fry pancakes in a preheated oiled frying pan over medium-low heat, about 2-3 minutes per side. Keep in mind that because the batter is quite thick, you may need to spread it out a bit with a spoon as soon as you add it to the pan. Keep cooked pancakes warm in the oven while you cook the rest, being sure to add a bit of oil to the pan between pancakes. I like to use a bit of paper towel to spread the oil across the pan, but be very careful if you decide to do this, because the pan and oil will be very hot!
-
8
Once all the pancakes are ready, serve with the compote and maple syrup, and enjoy!
