Low Sodium Pancakes

Craving light, fluffy pancakes but need to stick to a low sodium diet? You're in the right place! For years, the original recipe depended on the now-discontinued Hain's Sodium Free Baking Powder. But don't worry—your search for a truly low sodium pancake solution ends here.

I've successfully developed a perfect homemade sodium-free baking powder substitute that keeps the entire batch of batter to just 70 mg of sodium! While you could substitute a store-bought low sodium baking soda, doing so would raise the sodium content of the batter significantly to 350 mg.

Get ready to enjoy delicious, guilt-free pancakes again.

This one has about 70 mg of sodium for the whole batter due to the egg. This makes roughly 6 pancakes so it's about 12mg per pancake.

Low Sodium Pancake recipe

Ingredients

• 1 cup flour

• 1 tsp low sodium baking powder (or use my sodium free version)

  • You can substitute 1/4 tsp potassium bicarbonate* and 1/2 tsp cream of tartar to replicate the Hain's Sodium Free Baking Powder

• 3 tablespoons sugar

• 1 egg

• 1/2-3/4 cup water

• 2 tablespoons vegetable oil

• 1 tsp vanilla

Directions

1. Preheat a skillet on medium heat.

2. In a small bowl, whisk together flour, baking powder and sugar. Set aside.

3. In another small bowl, whisk together the egg, water, vegetable oil and vanilla.

4. Mix the wet ingredients to the dry ingredients and mix until just combined. There will still be lumps.

5. Once the skillet is hot, pour batter 1/4 cup at a time. Cook until you start seeing bubbles pop on the surface and the edges are starting to dry. Flip and cook another minute or two until the other side is golden brown.

*Potassium Bicarbonate (the leavening agent in Hain's) is easily purchased online at trusted retailers, but can also be found in health food stores as a potassium supplement.