Raspberry Oatmeal Protein Pancakes
Raspberry Oatmeal Protein Pancakes
Ingredients
For the pancakes
- ½ cup Rolled Oats
- ½ cup 1% Cottage Cheese
- ½ cup Egg Whites
- ¼ tsp Baking Powder
- ¼ tsp Cinnamon
- ¼ cup frozen, or fresh raspberries
For the Raspberry Sauce
- ¾ cup frozen, or fresh raspberries
- 1 tbsp unpasteurized liquid honey
- 1 tbsp chia seeds
- ¼ cup water
- 1 tsp lemon juice
Instructions
- 1
In a small saucepan, cook raspberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until raspberries "melt" and sauce thickens, about 5 minutes. When sauce is ready, set aside to cool for about 5 minutes and puree in a food processor.
- 2
Simply mix all the ingredients, except raspberries, in a food processor and blend until nice and smooth. Remove the blades and delicately fold in the raspberries.
- 3
Coat a non-stick pan with cooking spray and heat it over medium heat. When the pan is hot enough, cook your pancakes one at a time until set and golden, about 1-2 minutes per side.
- 4
Transfer pancakes to a serving plate and garnish with a dollop of plain yogurt and fresh raspberries if desired.
- 5
Serve with raspberry sauce.
