Low Sodium Blueberry Pancakes

Rating: 5.0/5. From 1 vote.
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Preparation time
5 mins
Cooking time
5 mins
Difficulty
easy
Serves
2 people
Meal course
Breakfast
Posted by
Posted on
1 tsp
Vanilla extract
1 large
Eggs
2 tbsp
Unsalted Butter
2 tbsp
Honey
1 cup
Coconut Milk
1 cup
All Purpose Flour
1 cup
Blueberries
1 tsp
Unsalted Butter
Low Sodium Blueberry Pancakes
Rating: 5.0/5. From 1 vote.
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A delicious yet simple breakfast for anyone with sodium restrictions. Love pancakes but have to limit your sodium intake? Look no further, these low sodium pancakes make a great alternative to a basic pancake recipe which contain baking soda or baking powder. By removing the baking soda and/or baking powder and using low-sodium ingredients we are able to make some delicious low sodium pancakes that anyone can enjoy!

Watching your potassium intake?

Try swapping the coconut milk for almond milk. Coconut milk has around 630mg of potassium per cup which makes these pancakes a tad bit high in potassium. Almond milk only has around 130mg of potassium per cup, making it a lot lower.

  1. If your butter isn’t room temperature pop it in the microwave or put it on the stove top for a few seconds to melt it.
  2. In a medium sized measuring bowl, incorporate all the ingredients.
  3. Bring a non-stick pan to medium-high heat.
  4. Using a large ice-cream scoop or a measuring cup (to get the same sized pancakes), scoop the mixture and poor onto pan.
  5. Cook for 1-2 minutes or until golden brown. Flip and cook opposite site. Enjoy!

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