Make the melon salad first so that it has time to marinate in the lime & ginger!
For the Melon Salad
Peel and chop the melon into small chunks and add to a large bowl.
Squeeze over the lime juice and stir in along with the grated ginger.
Gently crush a handful of frozen raspberries and sprinkle over the melon.
Set aside in the fridge to marinate while you make the pancakes!
For the Pancakes!
In a large bowl stir together the dry ingredients (flour, chia seeds & sugar).
In a separate jug whisk the melted butter, vanilla extract and Koko together.
Slowly stir the wet ingredients into the dry until you get a smooth batter.
Heat a non-stick frying pan over a medium heat and add the batter a cookie scoop at a time. If you like perfectly round pancakes, pour it in the middle of the pan and push the batter round into a circle.
Cook until the top of the pancake is set (takes a couple of minutes) and then flip.
Cook on the other side for a further 30-60seconds.
Decorate the pancakes however you want and enjoy!!