In a bowl mix the dry ingredients - flour, baking powder, cranberries and chia seeds.
In a jug, lightly mix the egg, yogurt, and milk.
Melt the butter and add to the egg milk mix.
Set the skillet on the stove, oil lightly with coconut, or sunflower oil, and leave to heat on medium.
Grate the apples.
Add the grated apple to the dry ingredients, and pour in the wet ingredients from the jug and stir together.
The mix should drop off a spoon but not run off. If it’s too stiff add a little more milk or a little water.
Drop a tablespoonful onto the skillet and wait for bubbles to form on the top before flipping over. If your skillet is large enough you should be able to do four at a time.
When done the pancakes should be about half an inch thick and golden in color. Remove to a warmed plate while you finish cooking the batch.
Serve with butter and maple syrup, slices of cheddar cheese, or strawberries and whipped cream.
