Easy Lemon Soufflé Pancakes

 
Total Time:  20 minutes
Makes:  8 - 10 servings
 

Ingredients

  • 6 egg whites
  • 1 box yellow Cake Mix (Duncan Hines® or any boxed cake mix)
  • 1 ¼ cup water
  • 1 cup oatmeal
  • 1 ½ teaspoon lemon extract
  • 1/8 cup olive oil
  • 1 lemon
  • Maple or table syrup
  • Optional: 1 box fresh raspberries

Directions

Separate egg whites into a bowl and whip until stiff. Set aside. Now add into a bowl the cake mix, water, oatmeal, lemon extract, and oil.  Zest the lemon, squeeze its contents into the bowl and mix everything together until blended. Next, fold in the egg whites. Preheat a non-stick skillet on medium heat and cook pancakes to your liking. Best served with fresh raspberries and maple syrup. 
Recipe created by Personal Chef Ryan Covert