Low-Cholesterol Whole Wheat Pancakes

01Method

1. 1

   Place the flax seeds in a blender and process until ground into a fine meal, yielding roughly 4 tablespoons. Scrape into a large bowl and whisk in the skim milk, then stir in the brown sugar and vanilla extract. Let the mixture rest while you prepare the dry ingredients.

2. 2

   In a separate bowl, sift together the whole wheat flour, baking powder, and salt. Add the dry mixture to the wet ingredients and fold until just incorporated — do not overmix. Fold in the raisins and sunflower seeds. If the batter seems too thick, thin it with a small splash of additional milk; it should remain slightly thick.

3. 3

   Heat a griddle to 175°C (350°F) and coat the surface lightly with cooking spray. Pour roughly quarter-cup portions of batter onto the hot griddle. Cook until bubbles appear across the surface and the edges look set, about 1½ minutes, then flip and cook a further 1½ minutes until the underside is golden. Continue with the remaining batter.