Lemon Raspberry Pancakes

Lemon Raspberry Pancakes

This Mother's Day treat mom to a special brunch of homemade Lemon Raspberry Pancakes made using our Vegan Pancake & Waffle Mix. This nutritious breakfast is served with a raspberry sauce topping sweetened with BochaSweet. These fluffy pancakes are light, bursting with fresh flavors from lemon zest and raspberry.

What's so special about this brunch is that mom can feel good about wholesome, nutritious plant-based ingredients inside these pancakes. Our gluten-free Vegan Pancake & Waffle Mix contains health boosting hemp and pea protein, cinnamon, MCT oil powder, and acacia fiber. Here's what you need to know about pea and hemp protein:

  • Pea Protein: This protein is made by extracting protein from yellow peas and contains all nine essential amino acids especially rich in branched-chain amino acids (BCAA's). We added this protein for easy digestion and absorption.
  • Hemp Protein: A "complete" protein that contains all nine essential amino acids, antioxidants and minerals, magnesium and iron, and a 3:1 ratio of omega-6 and omega-3 fats.

Best of all, our Vegan Pancake & Waffle Mix makes it quick and easy to make this recipe. Simply add eggs (or vegan replacement), butter (or coconut oil), milk of choice (or water), and a touch of lemon zest. You'll be surprised that this recipe will make 14 medium-sized pancakes which is perfect for the whole family to enjoy.

Lemon Raspberry Pancakes

  • Total Time: 20 minutes
  • Yield: 14 pancakes

Raspberry Sauce:

  • 12 oz fresh raspberries (reserve a dozen for garnish)
  • 2 tablespoons Granular BochaSweet
  • 3 tablespoons water

Pancake Ingredients:

  • 1 1/2 cups Vegan Pancake & Waffle Mix
  • 6 eggs (or vegan substitute)
  • 6 tablespoons milk of choice (or substitute with water)
  • 3 tablespoons coconut oil or butter
  • 2 tablespoons lemon zest
  • Powdered BochaSweet (for dusting)
  • Garnish with a few slices of lemons and fresh mint sprigs


    1. In a medium sauce pan prepare the raspberry sauce. Combine the raspberries, BochaSweet, and water. Heat over medium low and stir occasionally until it forms a sauce.
    2. In a large bowl combine 1 1/2 cup pancake mix with eggs, milk, butter, and lemon zest until smooth
    3. Heat well graded griddle to medium high heat. Pour a little batter at a time to form 3-4 inch pancakes. Cook until bubbles start to form (about 2-3 minutes). Flip and cook the other side until golden brown.
    4. Stack pancakes to your desired liking. Dust with the Powdered BochaSweet, drizzle raspberry sauce plus more raspberries to top, and a side of lemon and mint sprigs.

    Nutritional Information (Per Pancake): 

    • Calories: 130
    • Total Carbs: 16g
    • Net Carbs: 1.4g
    • Protein: 7g
    • Fat: 8g
    • Saturated Fat: 2.5g
    • Cholesterol: 80mg
    • Sodium: 170mg
    • Potassium: 100mg
    • Fiber: 5g
    • Sugar: 2g
    • Calcium: 50mg
    • Iron: 3 mg
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