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


Recipe Summary

15 mins
20 mins
35 mins
6 pancakes


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

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

Nutrition Facts

200 calories; protein 7.3g; carbohydrates 33.4g; fat 5.4g; cholesterol 1mg; sodium 382.8mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
The batter is very thick as written, like drop biscuits; I added 1/4 cup more milk, and it could have still used more. I used almond milk. They took longer to cook than stated. I had to cook 3-4 minutes on each side. I felt like they could have used some cinnamon and more baking powder. The raisins and sunflower seeds were new for me, and I liked them. Read More