cup (175ml) whole grain pancake and waffle mix
cup (150ml) skim milk
tbsp. (15ml) canola oil
cup (125ml) fresh or frozen rasberries
tsp. (10ml) finely grated lemon rind
cup (175ml) plain greek yogurt
tbsp (45ml) pure maple syrup
Preheat nonstick electric griddle to 375F or preheat nonstick frying pan over medium high heat. In bowl, whisk together pancake mix, milk,egg and oil until smooth and lump free. Stir in rasberries and lemon rind. Let batter stand for 2 to 3 minutes. Spray griddle or frying pan with cooking spray. In batches, drop batter onto griddle by 2 heaping tablespoon amounts, spacing well apart. Cook for 2 to 3 minutes or until bubbles form on top and pancakes are golden brown on bottom. Carefully turn pancakes; cook another 2 to 3 minutes or until other sided are golden. Serve immediately, with generous dollop of yogurt and drizzle of maple syrup.