Low-Cholesterol Whole Wheat Pancakes

Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.


Recipes · Breakfast and Brunch · Pancake Recipes · Whole Grain Pancake Recipes


Prep Time: 15 mins
Cook Time: 20 mins
Servings: 6
Total Time: 35 mins
Yield: 6 pancakes

Ingredients

Ingredients List

  • 2 tablespoons flax seeds

  • 1 ¼ cups skim milk, or more as needed

  • 2 tablespoons brown sugar

  • 1 teaspoon vanilla extract

  • 1 ¼ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ¼ cup raisins

  • ¼ cup sunflower seeds

  • cooking spray


Directions

  1. Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.

  2. Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.

  3. Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.

Cook's Note:

You may substitute blueberries or any dried fruit for the raisins and sunflower seeds.


Nutrition Facts (per serving)

Nutrition Facts
200 Calories
5g Fat
33g Carbs
7g Protein


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