These very easy low-sodium versatile pancakes are made from our low sodium baking mix.
- 2 cups baking mix (see recipe) (Spooned lightly into the measuring cup without shaking or packing the cup.)
- ¼ tsp salt
- 1 - 1¼ cup skim milk or buttermilk, depending on how thick you like your pancakes.
- 1 large egg.
- Optional: 1 cup of berries, fruit, mashed or chopped bananas
- Directions:
- In a mixing bowl, beat the egg and milk together until foamy. If desired, fold in the optional berries or fruit
- In a mixing bowl, whisk the baking mix with the salt. Using a fork, gently blend in the liquid ingredients for 15-20 seconds, just until all of the flour is just moist. (The mixture will be lumpy. This is a good thing.)
- Pre-heat a griddle or skillet and grease it lightly. For each pancake, pour ¼ cup of the batter onto the pre-heated skillet or griddle, leaving room between pancakes. Turn the pancakes only once, when a few bubbles appear on the surface. The second side of the pancakes will cook in about half of the time taken by the first side.
According to our estimates, one serving from this recipe will contain 120 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 120 mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 12% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
