Give your tastebuds a treat with this tasty combination of raspberry and lemon!

Whole wheat pancakes are a great way to get some whole grains in your diet. They are nutty, warm, filling, and in many ways preferable to white wheat pancakes. Try these pancakes with a drizzle of some sweet and citrusy raspberry-lemon syrup with Lemon oil.

4 cups fresh raspberries
½ cup brown sugar
2 tsp fresh lemon juice
3 drops Lemon oil
1 egg
¼ teaspoon salt
1 cup almond milk
2 teaspoons sugar
1 cup whole wheat flour
½ teaspoon baking powder
2 tablespoons melted butter 


  1. Combine the raspberries, brown sugar, lemon juice, and Lemon oil in a saucepan over medium-high heat.
  2. Cook for 5–7 minutes or until raspberries break down and sugar is dissolved.
  3. Remove from heat and press through a fine-mesh strainer to remove seeds.
  4. Chill sauce while preparing pancakes.
  5. In a big bowl, whisk to combine flour, sugar, baking powder, and salt. Set aside.
  6. In smaller bowl, whisk together the egg and melted butter, mix well. Add milk until it looks homogenous and smooth. Combine mixture with dry ingredients and stir together.
  7. Preheat a nonstick griddle to 375° F. Cook pancakes of your preferred size on both sides until golden brown and bubbles form. Serve with chilled raspberry-lemon syrup.

Tips:  Garnish with a handful of fresh raspberries and a sprig of mint.

For more info on the oils or to purchase, click here.