Whole Wheat Pancakes with Reduced Cholesterol

Ingredients 0/10

Step 1

Grind the flax seeds in a blender until you have about 4 tablespoons of ground flax. Pour that into a large bowl and mix in the milk. Then, add the brown sugar and vanilla extract, and set this mixture aside for a moment.

Step 2

In another bowl, sift together the whole wheat flour, baking powder, and salt. Gradually add the dry ingredients to the milk mixture, stirring just until everything comes together. Fold in the raisins and sunflower seeds. If the batter feels too thick, add a splash more milk until it’s a bit thick but still easy to pour.

Step 3

Heat a griddle or large pan over medium heat (around 350°F). Lightly grease it with cooking spray or a little oil. Use about 1/4 cup of batter for each pancake, dropping it onto the hot surface. Cook until you see bubbles forming on top and the edges look set, about 1 1/2 minutes. Flip carefully and cook the other side until golden brown, about another 1 1/2 minutes.

Step 4

Keep going until you’ve used all the batter, greasing the griddle as needed. Serve warm and enjoy!