Ricotta-oat-bran pancakes

2 cups frozen raspberries

2 tbsp maple syrup

1 cup whole-wheat flour

3/4 cup oat bran

1/4 cup brown sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

2 eggs

1 cup light ricotta

1 cup milk

1 tsp vanilla

5 tbsp safflower oil

Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed. Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 4 tbsp oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about 1/4 cup batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with raspberry sauce.

Calories 528, Protein 20 g, Carbohydrates 63 g, Fat 26 g, Fibre 6 g, Sodium 676 mg.