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Low Sodium Blueberry Pancakes Mix Recipe

Low Sodium Blueberry Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 15 minutes
Servings 16 Pancakes
Calories 77kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • Measuring cups
  • Whisk
  • Medium-sized measuring bowl
  • Non-stick pancake pan
  • Rubber offset spatula

Ingredients

Dry Ingredients

Wet Ingredients

  • 1 cup Oat milk
  • 1 tsp Vanilla extract
  • 1 tbsp Apple cider vinegar

Instructions

  • In a medium-sized mixing bowl, add all your dry ingredients (combine the flour, brown sugar, baking powder, and salt), and whisk until everything is combined.
  • In a separate medium-sized mixing bowl or liquid measuring cup, add the wet ingredients (oat milk, apple cider vinegar, and vanilla), and whisk until everything is combined.
  • Add wet ingredients in with the dry ingredients and mix until smooth.
  • Let batter rest for 5 minutes. 5 Minute Timer
  • Pour ½ cup (65 grams) of batter onto a griddle (or non-stick pan) over medium heat.
  • When the top begins to bubble, flip the pancake and cook until golden.
  • Serve warm with your maple syrup or honey.

Nutrition

Serving: 2pancakes | Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 31IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin D: 6µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 146mg | Copper: 1mg | Folate: 29µg | Iron: 1mg | Manganese: 1mg | Magnesium: 4mg | Phosphorus: 17mg | Selenium: 5µg | Zinc: 1mg
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