Low Sodium Pancakes
Fluffy, flavorful pancakes without all the salt!
Servings: 5 2 pancakes
Calories: 262kcal
Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons low sodium baking powder
- 2 tablespoons sugar
- 1 1/2 cup 2% milk
- 2 tablespoons unsalted butter melted & cooled
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine flour, baking powder and sugar.
- In a separate bowl, whisk eggs, milk, melted and cooled butter, and vanilla extract.
- Once mixed, pour wet ingredient mixture into the dry ingredient mixture.
- Combine ingredients by slowly folding the wet ingredients into the dry mixture until batter is formed. DO NOT OVERMIX. Some lumps are okay – small bubbles should be present in the batter.
- Optional: to achieve a lighter pancake, you may choose to let the batter rest for 10-15 minutes.
- Lightly spray or brush your skillet with canola oil or butter. Bring skillet to medium heat.
- Once heated, scoop some batter onto the skillet using a ¼ measuring cup. Let batter sit for 1-3 minutes. You can tell the pancake is ready to flip when the batter begins to bubble, and the edges start to brown.
- Optional step: add desired toppings (such as blueberries) to pancake before flipping.
- Flip and repeat on the other side until lightly browned.
- Repeat this process for every pancake. You will need to reapply more oil/butter to the skillet before every pancake. You may also have to decrease the stovetop temperature once the skillet gets very hot – adjust as needed.
Notes
NUTRITION FACTS (per 2 pancakes): 262 calories, 9g fat, 5g saturated fat, 93mg cholesterol, 613mg sodium, 36g carbohydrate, 1g fiber, 5g added sugar, 9g protein, 357mg calcium, 190mg potassium, 334mg phosphorus, 0.5mg oxalate