Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6
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
Steps
- 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.
- 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.
