Fluffy Low Sodium Pancakes
Fluffy and delicious, these low sodium pancakes are perfect for a heart-healthy breakfast. Made with simple ingredients, they are easy to whip up and pair wonderfully with fresh fruit or a drizzle of maple syrup. Enjoy a guilt-free morning treat with these soft and tasty 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.