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Whole Grain Lemon and Raspberry Pancakes

Whole Grain Lemon and Raspberry Pancakes

Lian
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Ingredients
  

  • 3/4 cup 175 mL PC Blue Menu Whole Grain Pancake and Waffle Mix
  • 2/3 cup 150 mL skim milk
  • 1 egg
  • 1 tbsp 15 mL canola oil
  • 1/2 cup 125 mL fresh or frozen raspberries
  • 2 tsp 10 mL finely grated lemon rind
  • 3/4 cup 175 mL PC Plain 0% M.F. Greek Yogurt
  • 3 tbsp 45 mL PC 100% Pure Maple Syrup

Instructions
 

  • 1. Preheat non-stick electric griddle to 375°F (190°C) or preheat non-stick frying pan over medium-high heat.
  • 2. In bowl, whisk together pancake mix, milk, egg and oil until smooth and lump-free. Stir in raspberries and lemon rind. Let batter stand for 2 to 3 minutes.
  • 3. Spray griddle or frying pan with cooking spray. In batches, drop batter onto griddle by 2 heaping tablespoon amounts (about 45 mL), spacing well apart. Cook for 2 to 3 minutes or until bubbles form on top and pancakes are golden on bottom. Carefully turn pancakes; cook another 2 to 3 minutes or until other sided are golden. Makes 8 pancakes.
  • 4. Serve immediately, with generous dollop of yogurt and drizzle of maple syrup.
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