Low Cholesterol Pancakes Food

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LOW-CHOLESTEROL WHOLE WHEAT PANCAKES



Low-Cholesterol Whole Wheat Pancakes image

Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.

Provided by Pepsigal

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 10

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.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 33.4 g, Cholesterol 1 mg, Fat 5.4 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 382.8 mg, Sugar 11.4 g

LOW-CHOLESTEROL PANCAKES



Low-Cholesterol Pancakes image

"When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe," says Dorothy Anne Adams of Valier, Montana. "These pancakes are light, tender and slightly sweet."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 12 pancakes.

Number Of Ingredients 8

1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
3 egg whites

Steps:

  • In a small bowl, combine the first four ingredients. In another bowl, combine the buttermilk, oil and vanilla; add to dry ingredients. In a large bowl, beat egg whites until soft peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.

Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 330mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

APPLESAUCE PANCAKES



Applesauce Pancakes image

These are great tasting pancakes for those of us who rarely have eggs in the house. They are quick and easy to make and good for you too!

Provided by tmal5999

Categories     Breakfast

Time 15m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup applesauce
1 tablespoon vanilla

Steps:

  • In a bowl, mix together all the dry ingredients.
  • Add milk, applesauce, and vanilla.
  • Use griddle or skillet, spraying with non-stick spray to help prevent sticking.
  • Heat pan over medium heat.
  • Pour 1/8 cup of pancake mix onto the pan for each pancake.
  • Heat until the pancakes start to bubble. Flip the pancake and continue to heat until both sides are golden brown.
  • They can be served with fresh fruit on top, butter and syrup or can be eaten plain.

Nutrition Facts : Calories 268.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 8.5, Sodium 669.6, Carbohydrate 52.2, Fiber 1.6, Sugar 6.8, Protein 6.9

EASY VEGAN PANCAKES



Easy Vegan Pancakes image

Make and share this Easy Vegan Pancakes recipe from Food.com.

Provided by rsarahl

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 tablespoon vegetable oil
1 teaspoon salt
2 1/2 cups soymilk or 2 1/2 cups water
1 dash cinnamon (optional)

Steps:

  • In a large bowl, lightly mix all ingredients until just combined.
  • Overmixing will make the pancakes tough.
  • Leave mixture on the counter to rest for 3-5 minutes and then fold it onto itself two or three times, lightly to make sure that the batter is fairly well incorporated.
  • Cook on a greased skillet or griddle over medium to medium high heat until golden.
  • If there are large lumps, carefully break them apart with the spatula while the pancakes are cooking.
  • Serve immediately.

Nutrition Facts : Calories 424.3, Fat 6.8, SaturatedFat 0.9, Sodium 1205.1, Carbohydrate 77.1, Fiber 3, Sugar 12.6, Protein 13

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