Ingredients

• ¾ cup Sugar (150 g)
• 2 Eggs (100 g)
• ¾ cup Greek Yogurt, 2% or full fat (170 g)
• ⅓ cup unsalted Butter, melted and cooled (90 g)
• 1 tsp Almond or Vanilla Extract
• 1 ¼ cups Organic 7 Grain Pancake Mix (200 g)
• ¼ cup Raspberry Jam (80 g)

Instructions

1. Preheat the oven to 350ºF and spray an 8 x 8-inch square pan (or line with parchment).
2. In a large bowl, whisk together sugar and eggs until pale and creamy, about 1 minute. Add yogurt, cooled butter and extract, mixing until smooth.
3. Add pancake mix and stir until just combined. Batter will be thick.
4. Pour batter into prepared pan and smooth into an even layer. Dollop small spoonfuls of jam evenly across the batter. Using a butter knife or skewer stick, swirl the jam into the batter.
5. Bake for 40-43 minutes. Let cool in the pan completely before slicing and serving.