In a blender, combine the Rolled Oats, Yogurt, Egg Whites, Baking Powder, Lemon Zest & Juice. Blend until smooth.

In a large pan over medium-high heat, add ½ tablespoon coconut oil and swirl around until entire pan is covered. Pour Pancake batter onto hot oiled pan (about 5" diameter). Once bubbles begin to pop, quickly crumble a few Raspberries and sprinkle over top of each Pancake and then flip. Cook throughout and then remove.

Serve along with your favorite toppings. We use a dollop of Yogurt, more fruit and Maple Syrup.