Easy Fluffy Low Sodium Pancake Recipe
Flippin’ Fantastic Low Sodium Pancakes: A No Salt Added Breakfast Treat!
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If you’re on the hunt for a scrumptious, easy, fluffy low sodium pancake recipe that’s as easy as Sunday morning, you’ve hit the jackpot! Say goodbye to store bought pancake mixes with hidden salt and hello to fluffy, homemade goodness. These low salt pancakes are simple, quick, and oh-so-delicious. Perfect for a heart healthy breakfast, they come together with basic pantry ingredients. Let’s get flippin’!
First things first, one of the key ingredients for these low sodium pancakes is no sodium baking powder. Regular baking powder contains a surprising amount of sodium, but we’re keeping things heart healthy here. I recommend using Hain Featherweight Baking Powder. It’s a fantastic no sodium option that will give your pancakes the perfect rise without any added salt. Now, let’s get to the good stuff!
Ingredients:
- 1 cup all-purpose flour
- 2 tsp no sodium baking powder (like Hain Featherweight)
- 2 tsp ground cinnamon
- 1 cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp oil
Instructions:
- Combine Dry Ingredients: Grab a large mixing bowl and whisk together the flour, no sodium baking powder, and ground cinnamon. Your kitchen will smell heavenly already!
- Mix Wet Ingredients: In another bowl, whisk the milk, egg, vanilla extract, and oil until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently. Don’t worry if it’s a bit lumpy – over mixing is a pancake no-no!
- Heat Pan: Preheat your non-stick skillet or griddle over medium heat. Give it a light grease with oil or cooking spray.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and perfect.
- Serve: Serve your pancakes warm with your favorite low sodium toppings like fresh fruit, a drizzle of maple syrup, or even a dollop of yogurt. Yum!
Helpful Notes:
- Batter Consistency: If your batter feels a bit thick, add a splash more milk until it’s just right.
- Mixing: Remember, lumpy batter is happy batter! Over mixing can lead to tough pancakes.
- Cooking Temperature: Keep the heat on medium. Too hot, and you’ll have burnt outsides with raw insides.
- Serving Suggestions: Think fresh berries, sliced bananas, or a sprinkle of powdered sugar. For an extra treat, a drizzle of honey or a bit of yogurt can make these pancakes shine.
- Storing and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave.
- Make it Your Own: Get creative! Add some chopped nuts, a pinch of nutmeg, or a handful of blueberries to the batter.
Why You’ll Love These Low Sodium Pancakes:
- Low Salt: With no sodium baking powder, these pancakes are a heart healthy option.
- Homemade: Forget those pancake mixes full of hidden ingredients. This is homemade at its finest!
- Simple and Easy: Perfect for busy mornings or a lazy brunch.
- No Salt Added: Great for those watching their sodium intake but still craving delicious breakfast treats.
I can’t emphasize enough how crucial it is to use a no sodium baking powder like Hain Featherweight Baking Powder. This ensures that your pancakes stay fluffy and rise beautifully without any added salt sneaking into your breakfast. It’s all about making mindful choices without sacrificing taste, and this little swap makes a big difference.
So, grab your spatula and your favorite apron, and get ready to enjoy a stack of these flippin’ fantastic low sodium pancakes! Your taste buds (and your heart) will thank you.
Happy breakfasting!
Looking for more low sodium breakfast ideas? Check out my recipes for Low Sodium biscuits and gravy!!
Enjoy your delicious, low sodium start to the day!
Fluffy Low Sodium Pancakes
Ingredients
- 1 Cup All-purpose flour
- 2 tsp No Sodium Baking Powder ex: Hain Featherweight Baking Powder
- 2 tsp Ground Cinnamon optional
- 1 Cup Milk
- 1 Egg
- 1 tsp Vanilla Extract
- 2 Tbsp Oil I use Vegetable Oil
Instructions
- In a large mixing bowl, whisk together the flour, no sodium baking powder, and ground cinnamon until well combined.
- In another bowl, whisk together the milk, egg, vanilla extract, and oil until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with your favorite low sodium toppings such as fresh fruit or a drizzle of maple syrup.
Notes
- Batter Consistency: If the batter seems too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
- Mixing: Avoid over mixing the batter to keep your pancakes light and fluffy. It’s okay if there are a few lumps.
- Cooking Temperature: Make sure your skillet or griddle is preheated properly. If the temperature is too high, the pancakes might burn on the outside while remaining uncooked on the inside. Medium heat works best.
- Serving Suggestions: Top your pancakes with fresh berries, sliced bananas, or a sprinkle of powdered sugar for a delicious low sodium breakfast. You can also add a dollop of yogurt or a drizzle of honey.
- Storing and Reheating: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a quick and easy breakfast.
- Make it Your Own: Feel free to customize the recipe by adding ingredients like chopped nuts, a pinch of nutmeg, or a handful of blueberries to the batter before cooking.
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