Saturday Morning Pancakes

My kids bug me all week long for their favorite breakfast treat – “Mommy, your pancakes are the BEST!” – so Saturday morning at our house means only one thing. The recipe below makes enough for 4, so go throw that nasty boxed mix away and get cookin’.

SODIUM CONTENT: 63 mg per serving

Nutrition Facts: Saturday Morning Pancakes

INGREDIENTS

1 1/3 c. all-purpose flour
1/4 c. sugar
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
1 egg
1 1/3 c. lowfat milk
3 T. vegetable oil
1 T. pure vanilla extract
1 T. unsalted butter

DIRECTIONS

Measure the flour, sugar and baking soda into a large bowl and whisk well to combine. Add the egg, milk, oil and vanilla. Mix well and let sit for a minute or two to thicken.

Place griddle or skillet on stove and turn heat to medium-high. Add butter to pan. Once melted, spread evenly across bottom of pan. Pour batter onto heated griddle. When pancake has bubbled on top and is nicely browned on bottom (approx. 2-4 minutes), flip over. Brown on second side.

Serve with unsalted butter and real maple syrup, apple butter, applesauce, blackberry sauce, or strawberry sauce.

Variations: Place chocolate chips, blueberries, banana slices or other fruit on uncooked side of pancake while bottom browns. Add vanilla, cinnamon or other flavorings to batter.

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10 Responses to Saturday Morning Pancakes

  1. Pingback: The Daily Dish » Blog Archive » Apple Pancakes

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  3. Jane o'Rourke says:

    Approximately how many pancakes does this make and how many in a 61 mg serving? Thanks.

  4. Anna says:

    Do you think this same recipe could be used with whole wheat flour instead of all-purpose flour?

    • Christy says:

      Absolutely, Anna! I now use white whole wheat flour exclusively for all of my baking (and pancaking) and they’re even better than before. Note, you may need to add a tablespoon or two more of (nondairy) milk if you’re using red whole wheat as opposed to white, just eyeball the batter and if it looks too thick, add a tiny bit to thin it out. Best of luck & ENJOY! :)

  5. Anna says:

    Used the whole wheat flour and these pancakes were such a hit! Thank you so much for your website — it’s been my daily “go-to” since our family has been living “lo-so”. We are only a few months in, and I am having fun in the kitchen testing out all sorts of new recipes. My 5 year old has been placed on a restricted sodium diet (too much calcium in his system affecting his kidneys). I am wondering if you have any tips/suggestions for easy kid-friendly lunches. Lately I’ve been making Swiss cheese and Lavash quesadillas and he loves them! I also make salt free peanut butter sandwiches… however, I’m afraid already I am in a rut! Would love your expert opinion. :)

    • Christy says:

      Hey Anna! SO sorry for the delay (I am awful at getting back to these comments…. sorry!!)

      For my daughters’ lunches we typically pack a selection of cut fresh veggies and/or fruit. They love things like mushrooms, cucumber slices, baby carrots, celery sticks.

      Since going vegan, we make lots of PB&J type sandwiches, mixing things up with sunflower butter, almond butter, etc. along with different jams and jellies. I made a lot of pumpkin butter & blueberry jam this fall and that’s been a real treat. They also love nutella and flavored PB, which aren’t health food but are seriously yummy.

      Little containers of applesauce or fruit are great. Grapes, berries, things that are snacky and not hard to bite. We also pack apple slices, bananas, all-natural fruit leather, Annie’s organic fruit snacks (treat only), dried fruit and nut blends, all these provide great protein and energy.

      My youngest LOVES hot dogs, so I buy her “not dogs” and pack those. The older one loves veggie burgers so same goes for her.

      We do a lot of pizza here at home, so we’ll often pack leftover slices for lunch. There’s something to be said for leftover pasta too – just plain noodles, or with sauce, or “butter” and peas, etc. Same goes for rice too! Though for a 5 year old….. more may fall on the floor. LOL

      Crackers or pita and hummus are good, as are different types of veggie sandwiches. The girls love sushi, so if we make/buy that, they’ll often take it the next day for lunch.

      It’s hard not feeling in a rut when it comes to lunches, but try to use what’s on hand creatively – and most important, go with what your 5 yo enjoys. Nothing is worse than opening a lunch box full of wasted food. GRRRRRRRRRR!!!

      Best of luck, my friend! :)

  6. Pingback: 7 Easy Low Sodium Breakfast Ideas | Low Sodium HQ

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