Low Sodium Paleo Pancakes
Start your day on a healthy note with these deliciously fluffy Low Sodium Paleo Pancakes! Perfect for clean-eating enthusiasts and those seeking reduced sodium options, this recipe uses nutrient-rich almond and coconut flours paired with sodium-free baking powder for a wholesome alternative to traditional pancakes. Sweetened with a hint of honey and vanilla extract, these pancakes deliver a balanced flavor that's naturally satisfying. Quick to prepare and ready in just 25 minutes, they’re ideal for busy mornings or weekend brunches. Top them with fresh berries for a vibrant finish, and enjoy a grain-free, dairy-free breakfast that’s perfectly aligned with paleo principles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder (sodium-free)
- 3 large eggs
- 0.5 cup almond milk (unsweetened)
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 tablespoons coconut oil
- fresh berries (optional, for serving)
Instructions
In a large mixing bowl, combine 1 cup of almond flour, 2 tablespoons of coconut flour, and 1 teaspoon of sodium-free baking powder. Stir these dry ingredients well to ensure they are mixed evenly.
In another bowl, whisk together 3 large eggs, 0.5 cup of unsweetened almond milk, 1 teaspoon of vanilla extract, and 1 tablespoon of honey until the mixture is smooth and the ingredients are fully combined.
Pour the wet mixture into the dry ingredients gradually, stirring continuously until you achieve a smooth batter. Let the batter sit for a few minutes to allow the flour to absorb the liquids.
In a large non-stick skillet, heat 1 tablespoon of coconut oil over medium heat. Once hot, reduce the heat slightly to maintain a steady temperature.
For each pancake, scoop 1/4 cup of batter into the skillet. Cook until bubbles form on the top of the pancakes and the edges appear set, about 2-3 minutes.
Gently flip the pancakes using a spatula, and cook for another 2-3 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm with fresh berries if desired, and enjoy your low-sodium paleo breakfast!
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 32.7 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 536 mg | 41% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 556 mg | 12% | |
*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.
