For the raspberry sauce: In a small saucepan, cook raspberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until raspberries "melt" and sauce thickens, about 5 minutes. When sauce is ready, set aside to cool for about 5 minutes and puree in a food processor*.
For the pancakes: Simply mix all the ingredients, except raspberries, in a food processor* and blend until nice and smooth. Remove the blades and delicately fold in the raspberries.
Coat a non-stick pan with cooking spray and heat it over medium heat. When the pan is hot enough, cook your pancakes one at a time until set and golden, about 1-2 minutes per side. I like to divide my batter into 3 small pancakes, but you may choose to make one large, 2 medium or 3 small pancakes, whatever works for you.
Transfer pancakes to serving plate and garnish with a dollop of plain yogurt and fresh raspberries if desired.
Serve with raspberry sauce.
*Nutritional information includes full pancake recipe and half the raspberry sauce
Raspberry Oatmeal Protein Pancakes https://thehealthyfoodie.com/raspberry-oatmeal-protein-pancakes/