Low Sodium Oat Pancakes
Start your morning on a hearty and healthy note with these Low Sodium Oat Pancakes, a perfect balance of wholesome ingredients and delicious flavor. Made with nutrient-packed rolled oats blended into fine oat flour, a touch of cinnamon, and naturally sweetened with honey, this recipe offers a fluffy, satisfying texture without the heavy reliance on salt. Prepped in just 10 minutes, these pancakes are perfect for those seeking a low-sodium breakfast idea that doesn’t compromise on taste. Lightly greased with unsalted butter and cooked to golden perfection, they pair beautifully with fresh fruits, a drizzle of maple syrup, or a dollop of yogurt. Whether you’re catering to a low-sodium diet or simply looking for a nutritious twist on a breakfast classic, these oat pancakes are sure to become a new favorite! Perfect for family breakfasts or laid-back weekends, this recipe is easy, flavorful, and a step toward healthier mornings.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Cinnamon
- 1 cup Milk (low sodium)
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 1 tablespoon Unsalted butter for greasing
Instructions
In a blender, combine the rolled oats and blend until they form a fine oat flour consistency. Alternatively, you can use pre-made oat flour.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, and cinnamon. Stir to blend the dry ingredients well.
In another bowl, whisk together the low sodium milk, egg, vanilla extract, and honey until the mixture is smooth and the honey is fully dissolved.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined; do not overmix to keep pancakes light and fluffy.
Preheat a non-stick frying pan or griddle over medium heat, and lightly grease it with the unsalted butter.
Pour about 1/4 cup of batter for each pancake onto the preheated surface. Cook for about 2-3 minutes, or until small bubbles form on the surface of the pancake and the edges look set.
Carefully flip the pancake and cook for another 2 minutes on the opposite side, or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the pan if necessary, making sure the surface is lightly greased for each batch.
Serve the pancakes warm, topped with your favorite fruits, maple syrup, or yogurt.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 30.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 398 mg | 31% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 869 mg | 18% | |
*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.
