whole and heavenly oven
- A soft and airy texture with lots of fresh lemon flavor - A sweet and tangy homemade raspberry syrup - 23.5 grams of protein per serving and naturally gluten-free
- Rolled oats - Baking powder - Cottage cheese - Eggs
- Lemon - Honey - Unsalted butter - Raspberries
In a small saucepan over medium-high heat, bring raspberries, lemon juice, and honey to a simmer. Reduce heat to medium-low and allow to cook 8-10 minutes until berries are reduced.
Strain raspberry syrup through a fine-mesh sieve, pressing down to release all the juices. Discard solids and store syrup in refrigerator until ready to use.
In a blender or food processor, combine oats, baking powder, cottage cheese, lemon juice, zest, honey, and salt.
Blend the batter on high speed 30-60 seconds until completely smooth.
Heat a large skillet or griddle over medium heat and lightly brush with butter. Cook pancakes by 1/4 cupfuls 2-3 minutes on each side until golden brown.
Serve pancakes immediately while warm with raspberry syrup drizzled over top. Enjoy!