01
Step 1
Start by grinding 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.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
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.
03
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.
04
Step 4
Keep going until all the batter is used up, adding more cooking spray if needed. Serve warm and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use a non-stick pan or lightly grease with a heart-healthy oil to prevent sticking.
- Let the batter rest for a few minutes before cooking to improve texture.
- Cook on medium heat to ensure pancakes are golden brown but cooked through inside.
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 flour adds fiber, which helps lower cholesterol. They are light, fluffy, and satisfying without relying on butter or eggs.
Serving ideas
Serve warm with fresh fruit like berries or sliced bananas for natural sweetness. A drizzle of pure maple syrup or a spoonful of low-fat yogurt pairs well. Adding a sprinkle of chopped nuts can also provide a nice crunch and extra nutrients.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave to keep them soft. For longer storage, freeze pancakes separated by parchment paper and thaw as needed.
