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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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
6
Yield:
6 pancakes
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Ingredients

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

Directions

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.

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  • 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
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