Low Sodium Pancakes Food
LOW-SODIUM BUTTERMILK PANCAKES
Save loads of sodium mg's with these delicious fluffy and golden brown crisp edged low-sodium Buttermilk Pancakes.
Provided by Bill
Categories Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- Mix milk and vinegar and set aside for 10 to 15 minutes.
- Melt the butter and set aside to cool slightly.
- Whisk together the flour, baking powder, sugar and in a large bowl.
- In small mixing bowl, whisk together the buttermilk substitute, eggs, and vanilla extract.
- Add the liquid to the dry mix and starting lightly mixing together till just wet and no large lumps but not smooth. The secret to thick, fluffy pancakes is not to over mix.
- Slowly drizzle in the cooled butter and stir in as little as possible.
- Put in the fridge for at least 10 minutes. This helps the butter to chill and bubbles to form in your batter for a fluffy cake.
- Put a heavy bottom frying pan or a griddle on medium heat, allow to fully heat! (Cast Iron)
- With a touch of melted butter spread on the pan, use a big ladle, to pour batter into a roughly 6" cake. Spread out gently into a round shape if needed with bottom of ladle.
- Cook for about 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges turn color. Do not lift until then.
- Flip and cook on the other side until golden brown.
- Enjoy with unsalted butter and natural maple syrup.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
EASY LOW SODIUM PANCAKES
Making low sodium pancakes from scratch is so simple, you'll wonder why you haven't done it sooner!
Provided by LoSo Foodie
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a large mixing bowl, place your dry ingredients and whisk them together.
- Add your wet ingredients to a small bowl and stir until combined.
- Make a well in your dry ingredients and add your wet ingredients. Stir until everything is completely combined.
- Gently fold blueberries into batter.
- Heat a lightly oiled griddle or frying pan to medium heat and cook your pancakes until they are golden brown.
Nutrition Facts : Calories 178 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 pancake, Sodium 28 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LOW SODIUM PANCAKES
Make and share this Low Sodium Pancakes recipe from Food.com.
Provided by Quickdrawmatty
Categories Breakfast
Time 15m
Yield 6 5 in pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg in a medium sized bowl.
- Add the rest of the ingredients and mix well.
- Pour small amounts onto a flat griddle. I like to make them about 5 inches in diameter.
- Cook until light golden brown depending on your heat setting and top with I Can't Believe it's Not Butter(it's no salt).
- I use pure maple syrup because of the whole no salt thing. They also make flavored syrup that is incredible that has no salt. Enjoy!
GREAT PANCAKES WITHOUT SALT
Steps:
- Mix dry ingredients together and then add beaten egg, skim milk, and oil.
- This made 6 nice and fluffy 6 inch pancakes. You may have to increase milk if mix is too thick or flour if mix is too runny.
- Cook in frying pan until brown on first side and then turn over to cook the other side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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