Whole Grain Lemon and Raspberry Pancakes

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With a box of our wholegrain pancake mix on your kitchen shelf, the breakfast possibilities are endless. Try this raspberry-lemon twist.

Tags: Intermediate, 35 mins, Breakfast, Brunch and Breads, Rice & Grains, Fruit, Fry, President's Choice Blue Menu, Healthy Insider’s Report 2013
Serves: 4
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 12  minutes
Total: 17  minutes

Additional Information


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 0% Greek Yogurt- Plain
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.

Nutritional Information

Per 2 pancake serving:
220 calories
fat 5 g (of which 0.5 g is saturated)
sodium 280 mg
carbohydrate 33 g
fibre 5 g
protein 11 g
High in Fibre
Low in saturated fat