Low Sodium Strawberry Pancakes
Start your morning on a deliciously healthy note with these irresistible Low Sodium Strawberry Pancakes! Packed with fresh, juicy diced strawberries, these pancakes are perfect for those looking to reduce sodium without compromising on flavor. Made with low sodium baking powder, unsweetened almond milk, and a touch of vanilla, the wholesome batter comes together quickly for a fuss-free breakfast that's ready in under 30 minutes. With the optional addition of honey for natural sweetness, these pancakes offer a slightly sweet, fruity burst that'll keep your taste buds happy. They're ideal for serving warm, topped with extra fresh strawberries or a drizzle of honey for an indulgent finish. Whether you're following a low sodium diet or just want a heart-healthy start to your day, this recipe delivers fluffy, flavorful pancakes the whole family will love!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder (low sodium)
- 0.75 cup Unsweetened almond milk (or any milk alternative)
- 1 large Egg
- 1 tablespoon Honey (optional for sweetness)
- 0.5 cup Fresh strawberries, diced
- 0.5 teaspoon Vanilla extract
- 1 tablespoon Canola oil (or melted unsalted butter)
- as needed Cooking spray or additional oil for greasing
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour and low sodium baking powder to evenly combine.
In a separate bowl, beat the egg and mix in the unsweetened almond milk, honey (if using), vanilla extract, and canola oil until smooth.
Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are okay.
Gently fold the diced fresh strawberries into the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake, spreading slightly with a spoon if necessary to form a circle.
Cook each pancake for 2-3 minutes, or until bubbles start to form on the surface and the edges appear set. Flip carefully and cook for an additional 2 minutes or until golden brown on both sides.
Repeat until all the batter is used, greasing the skillet as needed between batches.
Serve warm with additional fresh strawberries on top or a light drizzle of honey (optional).
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 21.8 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 457 mg | 10% | |
*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.
