Low Sodium Blueberry Cornbread Waffles
Store bought waffles are always packed with preservatives, especially sodium. If you’ve every tried converting your favorite pancake or waffle recipe to a low sodium version, you’ve probably struggled to get nice fluffy results. I cant tell you how any dense waffles I’ve made. These low sodium blueberry cornbread waffles are anything but dense, easy to make, and delicious!
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Servings: 5
Serving Size:1 g
Nutrition
Calories:361 kcal
Carbs:60 g
Sodium:66 mg
Potassium:279 mg
Phosphorus:195 mg
Protein:11 g
Fiber:4 g
Ingredients
- 1 1/4 cup All purpose flour
- 3/4 cup Cornmeal
- 1/4 cup White Sugar
- 1 1/2 tsp Salt-Free Baking Powder
- 1 1/2 cup Low fat milk
- 1/4 cup Lemon juice
- 2 Large eggs
- 2 tbsp Unsalted butter (melted)
- 1 tsp Vanilla
- 1 cup Blueberries, fresh
Instructions
- Preheat the waffle iron while you are mixing up the waffles.
- In a medium bowl, mix together the dry ingredients.
- In another larger bowl, whisk together the milk, lemon juice, eggs, butter, and vanilla.
- Add the dry ingredients to the wet ingredient and stir just until combined.
- Gently fold in the blueberries, being sure not to overmix.
- Pour batter into the waffle iron* and bake the waffles, one at a time until gold brown. Serve with berry syrup.
Full Nutrition
Nutrition Facts
Low Sodium Blueberry Cornbread Waffles
Amount Per Serving (1 g)
Calories 361
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 81mg27%
Sodium 66mg3%
Potassium 279mg8%
Carbohydrates 60g20%
Fiber 4g17%
Sugar 18g20%
Protein 11g22%
Vitamin A 390IU8%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 3mg15%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 8mg10%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 6µg6%
Calcium 117mg12%
Copper 1mg50%
Folate 81µg20%
Iron 3mg17%
Manganese 1mg50%
Magnesium 45mg11%
Phosphorus 195mg20%
Selenium 20µg29%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
