WHISK together the flours, sugar and bicarbonate of soda in a large bowl. In a separate bowl whisk together milk, peanut butter, egg and melted butter until smooth. Pour into flour mixture and whisk until just combined. Stir through the chia

HEAT a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon 1/4 cup amounts of batter into the pan without crowding

COOK pancakes 2 minutes each side or until golden and puffed. Keep warm. Cook remaining pancakes, brushing pan with butter for each batch

SERVE with berries, yoghurt and maple syrup