Chia seeds are a great source of healthy omega-3 fats, fibre, protein, and other nutrients.
200ml unsweetened milk of your choice (to make suitable for vegans use plant-based milk, such as coconut milk from a carton)
1 teaspoon sweetener of your choice (I often use maple syrup or a chopped-up Medjool date)
3 tablespoons chia seed.
Place all the ingredients into a glass jam jar, mix and cover with a lid and leave it in the fridge overnight.
In the morning, top with a little fruit, such as blueberries or strawberries and enjoy.
I often play around with this recipe. In the winter months, I sometimes like to add a level teaspoon of mixed spice powder to give it a warming festive feel.  Or try adding a tablespoon of cacao powder and enjoy it as a chocolaty dessert.
1 teaspoon chia seeds or I sometimes use the ground flax seeds.
1 tablespoon maple syrup
400ml almond milk
300g spelt flour (I play around with this – If I have almond flour I do 60 : 40 – spelt: almond flour)
50g porridge oats (optional)
2 Eggs
2 – 3 Bananas (optional)
Olive oil or butter for frying
Pinch sea salt flakes
Place all the pancake ingredients together in a blender and mix to form a smooth batter (I blend oats first to form a flour and then add other ingredients). Fry in a little oil. I like them done American pancake style – mini and thick. Stack and serve with a dollop of coconut yogurt (or full fat Greek) and a sprinkle of chopped pecans or some fried banana slices and drizzle of maple syrup. Leftovers work well in lunch boxes or as an after-school snack.
