Low Sodium Blueberry Pancakes Mix Recipe
Servings 16 Pancakes
Calories 77kcal
Equipment
- Measuring cups
- Whisk
- Medium-sized measuring bowl
- Non-stick pancake pan
- Rubber offset spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 4 tbsp Brown sugar
- 2 tbsp Reduced sodium baking powder
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