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Low-Cholesterol Whole Wheat Pancakes

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"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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35 m servings 200
Original recipe yields 6 servings (6 pancakes)


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  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: 200 calories; 5.4 33.4 7.3 1 383 Full nutrition

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