Name: Low-Cholesterol Whole Wheat Pancakes recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

199.5 calories carbohydrate: 33.4 g cholesterol: 1 mg fat: 5.4 g fiber: 4.9 g protein: 7.3 g saturatedFat: 0.5 g servingSize: - sodium: 382.8 mg sugar: 11.4 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
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.

Recipe Yield

6 pancakes

Recipe Note

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

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