Whole Grain Lemon and Rasberry Pancakes

Whole Grain Lemon and Rasberry Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup (175ml) whole grain pancake and waffle mix

  • cup (150ml) skim milk

  • 1


  • 1

    tbsp. (15ml) canola oil

  • ½

    cup (125ml) fresh or frozen rasberries

  • 2

    tsp. (10ml) finely grated lemon rind

  • ¾

    cup (175ml) plain greek yogurt

  • 3

    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.


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