THE RECIPE JOURNAL · Breakfast
Low-Cholesterol Pancakes Made with Whole Wheat
These fluffy pancakes are perfect for a heart-healthy breakfast without sacrificing flavor. Made with whole wheat, they’re easy to whip up and keep your cholesterol in check while satisfying your morning cravings.
FROM THE KITCHEN • Low-Cholesterol Pancakes Made with Whole Wheat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by grinding flax seeds in a blender until you have about 4 tablespoons of ground flax. Pour them into a large bowl and stir in the milk. Next, add the brown sugar and vanilla extract, then set this mixture aside for a bit.
02
Step 2
In another bowl, sift together the whole wheat flour, baking powder, and salt. Gradually pour the dry ingredients into the milk mixture and gently stir until everything is just combined. Fold in the raisins and sunflower seeds. If the batter feels too thick, add a splash of milk to loosen it up—it should be a little thick but pourable.
03
Step 3
Heat a griddle or large skillet over medium heat (around 350°F). Lightly grease the surface 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 top and the edges look dry, about 1 and a half minutes. Flip and cook the other side until golden brown, another minute or so.
04
Step 4
Keep cooking the rest of the batter the same way, greasing the griddle if needed. Serve warm and enjoy!
Why you’ll love it
These pancakes are a great way to enjoy a classic breakfast while keeping your heart health in mind. Using whole wheat adds more fiber and nutrients compared to regular flour. Plus, they are lower in cholesterol, making them a smart choice for anyone watching their diet.
How to serve
Serve these pancakes with fresh fruit like berries or sliced bananas for natural sweetness. A drizzle of pure maple syrup or a dollop of low-fat yogurt can add flavor without extra cholesterol. For a savory twist, try topping with avocado and a sprinkle of herbs.
Storage & leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave. For longer storage, freeze the pancakes individually on a baking sheet, then transfer to a freezer bag for up to 2 months.
