Whole grain Lemon Raspberry Pancakes

This is healthy eating?  Yup, prepared this way, you get more fibre in your diet.

Whole Grain Lemon and Raspberry Pancakes


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


  1. Preheat nonstick electric griddle to 375°F (190°C) or preheat nonstick 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.
    Source: PC.ca

 Nutritional Information


Per 2 pancake serving 

210 calories 

fat 5 g (of which 0.7 g is saturated) 

sodium 230 mg 

carbohydrate 33 g 

fibre 5 g 

protein 11 g 

High in Fibre 

Low in saturated fat

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