Low Sodium Mini Flapjacks
Light, fluffy, and oh-so-delicious, these Low Sodium Mini Flapjacks are the perfect breakfast or snack for those watching their salt intake without sacrificing flavor. Made with a wholesome blend of all-purpose and whole wheat flour, these bite-sized pancakes strike the ideal balance of heartiness and softness. Each batch comes together effortlessly with simple, pantry-friendly ingredients like low-fat milk, unsalted butter, and a hint of natural vanilla extract. With no added salt, these flapjacks rely on their golden color and light sweetness for irresistible appeal. Serve them fresh off the griddle, drizzled with honey and topped with vibrant fresh berries for a naturally sweet finish. Quick to make and kid-friendly, these nutritious mini flapjacks are perfect for busy mornings or leisurely weekend brunches.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter, melted
- 1.25 cups Low-fat milk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- Honey (optional, for drizzling)
- Fresh berries (optional, for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and sugar. Whisk well to ensure all dry ingredients are thoroughly mixed.
In a separate bowl, whisk together the melted unsalted butter, low-fat milk, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until the batter is just combined. Be careful not to over-mix; a few lumps are fine.
Preheat a non-stick griddle or skillet over medium heat. Lightly grease with a small amount of unsalted butter or oil if needed.
Using a tablespoon or a small ladle, pour small amounts of batter onto the griddle to form mini flapjacks roughly 2 inches in diameter.
Cook the flapjacks for 2-3 minutes or until bubbles start to form on the surface and the edges begin to set. Flip them over with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
Transfer the cooked flapjacks to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.
Serve the mini flapjacks immediately with a drizzle of honey and a handful of fresh berries if desired.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 67.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 466 mg | 36% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
