Serves: 2
Preparation time: 20 minutes
This recipe is suitable for freezing

Nutrient Analysis Per Serve

Energy: 1530kJ / 366 cal | Protein: 18g | Carbohydrate: 49.5g | Fat: 9g | Fibre: 6g


1 tablespoon chia seeds
¾ cup low fat milk
1 egg
½ teaspoon vanilla extract
1 teaspoon orange zest
1/3 cup self-raising flour, sifted
Knob of butter
40g low fat ricotta
1 cup fresh strawberries, chopped
1 tablespoon maple syrup


  1. In a jug or mixing bowl soak chia seeds in the milk until large and soft, approximately 15 minutes. Add egg and vanilla extract, mix well.
  2. In a separate mixing bowl place the flour and orange zest. Make a well in the center of the dry mixture and gradually pour the milk mixture into the well. Mix until combined.
  3. Place a fry pan over medium heat. Add half a knob of butter.
  4. Ladle a quarter of the mixture into the pan and cook for 2 minutes each side or until cooked.
  5. Repeat with remaining butter and pancake mixture.
  6. Top pancakes with fresh ricotta, strawberries and maple syrup.