Start your day with a delicious and heart-healthy twist on a classic favorite. These fluffy whole wheat pancakes are easy to make and perfect for anyone looking to reduce cholesterol without sacrificing flavor.
Prep Time15 min
Cook Time20 min
Total Time35 min
Difficulty
Medium
Cooking Secrets
Use a non-stick pan or lightly grease your griddle to prevent sticking without adding extra fat.
Let the batter rest for a few minutes before cooking to help the pancakes become fluffier.
Cook on medium heat to ensure the pancakes cook through without burning on the outside.
Ingredients
0/10
Reasons You'll Love It
These pancakes are a healthier twist on a classic breakfast favorite. Using whole wheat adds fiber and nutrients, while reducing cholesterol helps support heart health. They are filling, tasty, and perfect for starting your day right.
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!
314
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Simple Serving Suggestions
Serve these pancakes with fresh fruit like berries or sliced bananas to add natural sweetness. A drizzle of pure maple syrup or a dollop of low-fat yogurt can enhance flavor without adding too much sugar or fat.
How To Store Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through, maintaining their soft texture. For longer storage, freeze pancakes in a single layer and thaw before reheating.
Frequently Asked Questions
Can I use whole flax seeds instead of ground flax seeds?
It's best to use ground flax seeds for better digestion and to help thicken the batter properly.
What can I substitute for skim milk in this recipe?
You can use any plant-based milk like almond or oat milk, but adjust the amount as needed for batter consistency.
How do I know when to flip the pancakes?
Flip when bubbles appear on top and the edges look set, usually after about 1 1/2 minutes.
Can I add other dried fruits or nuts instead of raisins and sunflower seeds?
Yes, feel free to substitute with chopped nuts or other dried fruits you prefer.
How do I store leftover pancakes?
Store them in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Can I make the batter ahead of time?
You can prepare the batter a few hours in advance and keep it refrigerated, but give it a gentle stir before cooking.
Why is it important not to overmix the batter?
Overmixing can make the pancakes tough; stir just until combined for a light texture.
What if the batter is too runny or too thick?
Add a little more milk if too thick; if too runny, add a bit more flour to reach a pourable but thick consistency.
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Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
