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 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
- Preheat nonstick electric griddle to 375°F (190°C) 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 raspberries 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 (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.
- Serve immediately, with generous dollop of yogurt and drizzle of maple syrup.
Per 2 pancake serving
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