Ricotta-Oat-Bran Pancakes With Raspberry Sauce

• 2 cups frozen raspberries
• 2 tablespoons maple syrup
• 1 cup whole wheat flour
• 34 cup oat bran
• 14 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 2 eggs
• 1 cup light ricotta cheese, drained
• 1 cup milk
• 1 teaspoon vanilla
• 5 tablespoons safflower oil

1. Place raspberries in a sieve set over a bowl.
2. Let stand on the counter to thaw a little.
3. Push berries through sieve using the bottom of a ladle.
4. Discard seeds.
5. Stir maple syrup into raspberry puree.
6. Stir flour with oat bran, sugar, baking powder, baking soda, and salt in a large bowl until mixed.
7. Whisk egg in a medium bowl.
8. Whisk in ricotta, milk, vanilla, and 4 T oil.
9. Make a well in flour mixture.
10. Pour in egg mixture and stir just until blended.
11. Heat a large non-stick frying pan over medium.
12. Lightly brush with remaining oil as needed.
13. When hot, scoop about 1/4 c batter into pan.
14. Repeat for each pancake.
15. You should be able to fit 2-3 in the pan.
16. Cook until bubbles form on the top, 2-3 minutes.
17. Flip and cook until golden brown, about 2 more minutes.
18. Reduce heat if pancakes are browning too quickly.
19. Remove to a platter.
20. Cover and keep warm until serving.
21. Serve with raspberry sauce.

frozen raspberries, maple syrup, whole wheat flour, bran, brown sugar, baking powder, baking soda, salt, eggs, light ricotta cheese, milk, vanilla, safflower oil

Taken from www.food.com/recipe/ricotta-oat-bran-pancakes-with-raspberry-sauce-464590 (may not work)