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Prep 20 mins
Cooking 10 mins
Serves 4
A gourmet twist on the humble pancake, this recipe is perfect for weekend breakfasts!
Combine flour, chia seeds, orange zest and sugar in a medium bowl. Whisk egg and milk in a jug until combined. Whisk into flour mixture until smooth. Set aside for 10 minutes.
Meanwhile, combine ricotta and honey in a small bowl. Heat a small non-stick frying pan over medium heat. Add 2 teaspoons of oil.
Pour in 2-3 tablespoons of batter to make a crepe and swirl mixture around to evenly cover the pan. Cook for 1 minute on each side or until golden and cooked through.
Transfer to a plate and keep warm white you cook the remaining pancakes. Top pancakes with honeyed ricotta, strawberries and orange segments.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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