HIGH PROTEIN PANCAKES WITH RASPBERRY CHIA SAUCE

For the Pancakes:
1 1/2 Cups Cottage Cheese 

1/2 Tsp Vanilla
4 Eggs
3 Tbs Maple Syrup
Zest of 1/2 a lemon
1 1/2 Cups Fast Cooking Oats 

2 Tsp Baking Soda
1/4 Cup Mineral Water

For the Raspberry Chia Sauce: 

2 cups frozen raspberries
1 Tbs Maple Syrup
1 Tbs Chia Seeds

Suggested Toppings: 

Cocoa nibs
Maple syrup 

Banana slices

***Blender or Food Processor Required***
Blend cottage cheese, vanilla, eggs maple syrup and lemon zest together for 1 minute (stopping half way through to scrape the sides of the blender). This might seem like a long time but is necessary for a fluffy pancake. Next add oats and baking soda and blend for another minute and again, stop halfway to scrap sides of blender. Once fully incorporated add mineral water and blend for 10-15 seconds. Cook on a preheated medium heat greased griddle. Flip once bubbles appear in the middle of the pancake. Cook until middle of pancake bounces back when lightly pressed. To make raspberry chia sauce: To prepare add raspberries and maple syrup to a saucepan on medium heat, stirring often. Once mixture is stewed down and lightly bubbling (approximately 5 min) take pan off of heat and stir in chia seeds. Let pan sit covered for a few minutes before serving with pancakes. Serves 4.  These protein pancakes are best served warm but can be refrigerated, reheated and eaten within 4 days