Vanilla Protein Pancakes with Maple Ricotta Syrup & Fresh Raspberries

Alli's Vanilla Protein Pancakes with Maple Ricotta Syrup & Raspberries

PANCAKE BATTER: 1 cup whole rolled oats 4 scoops Jay Robb Vanilla Whey Protein Powder 1 cup liquid egg whites Stevia to taste 1/2 TBSP Vanilla Extract 1 TSP Cinnamon MAPLE RICOTTA SYRUP 2 TBSP 100% Pure Maple Syrup 1/2 Cup Nonfat Ricotta Cheese 6 ounces Nonfat Greek Yogurt (whisk together- add lukewarm water to thin if desired) 1 cup fresh raspberries Combine the pancake batter ingredients into blender and mix Spoon 1/4 cupfuls into pan and cook until golden brown on either side. For large pancakes use 1/2 cup batter at a time. Serve hot with 1/4 cup of the ricotta maple syrup and 1/2 the raspberries. Serves 2.