Cholesterol-Friendly Whole Wheat Pancakes

Ingredients

• 2 tablespoons flax seeds
• 1 ¼ cups skim milk, or more as needed
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 ¼ cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup raisins
• ¼ cup sunflower seeds
• cooking spray

Step 1

Grind flax seeds in a blender until you have about 4 tablespoons of ground flax. Pour the flax into a large bowl and stir 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 wet mixture, stirring just until everything is combined—don’t overmix. Fold in the raisins and sunflower seeds. If the batter feels too thick, splash in a little more milk until it’s slightly thick but easy to spoon.

Step 3

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

Step 4

Keep going until all the batter is used up, adding more cooking spray if needed. Serve warm and enjoy!