I often make my pancakes with a mixture of both all-purpose and whole-wheat flour, to get the best of both worlds – the lighter texture of all-purpose and the nuttier and heartier flavour of whole-wheat. I used a non-dairy coconut milk yogurt for these, as that’s what I usually have at home, but you can use any kind you like best. If you use a thicker yogurt, you may need to add a bit of extra almond milk to thin out the batter. —Justine C.
fresh or thawed frozen raspberries
1 1/2 teaspoons
unsweetened yogurt (vegan, if preferred)
unsweetened almond milk or water
mild olive oil or neutral flavored oil, plus more for pan
Mash the raspberries with a fork, then combine with the chia seeds, clementine juice and maple syrup.
Set aside at room temperature for at least 10 minutes, whisking occasionally to make sure the chia seeds don't clump together.
Preheat oven to 200° Fahrenheit, and place a baking sheet inside.
In a large mixing bowl, whisk together the flours, sugar, baking soda, baking powder and salt.
In a small bowl, whisk the yogurt, milk, vanilla and oil until combined.
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.
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!
Once all the pancakes are ready, serve with the compote and maple syrup, and enjoy!