Low Sodium Pumpkin Spice Pancakes

👻 Boo! Delicious Low Sodium Pumpkin Spice Pancakes: My Spookiest, Guilt-Free Breakfast!

Don't Let Sodium Spook Your Day! Savor the Flavors of Fall with My Heart-Healthy Ghostly Griddle Cake!

The air is crisp, the jack-o'-lanterns are glowing, and the sweet smell of spices is haunting my kitchen! Happy Halloween!

While today is all about treats, breakfast doesn't have to be a source of hidden sodium frights. For me, and anyone else managing blood pressure or simply seeking a healthier start to a fun, spooky day, finding a delicious, low-sodium breakfast recipe—especially one as festive as a pumpkin pancake—can be a real trick. Most recipes, even those claiming to be "healthy," are loaded with sodium, primarily due to standard baking powder.

The good news? I've mixed up a potion for the fluffiest, most flavorful ultra-low sodium pumpkin spice pancake! This will fuel my night of trick-or-treating without the added sodium scare.

My Low-Sodium Secret: The DIY Baking Powder Spell I Use

If you're a low-sodium baker like me, you might remember the ghostly void left by the discontinuation of Hain's Featherweight Sodium-Free Baking Powder. Fear not! I've been conjuring a brilliant substitution that achieves that perfect lift and airy texture: a blend of Potassium Bicarbonate and Cream of Tartar. I've found that 1/4 tsp of Potassium Bicarbonate and 1/2 tsp of Cream of Tartar equals about 1 tsp traditional baking powder in terms of lift.

This alchemical combination acts just like a traditional leavening agent but skips the sodium entirely. Potassium Bicarbonate is easy to find online and is a must-have ingredient for my low-sodium pantry.

A Word of Caution (Avoid the Curse!): While you could swap in 1 teaspoon of reduced-sodium baking powder, doing so will increase the recipe's total sodium by about 280mg. To keep this pancake truly heart-healthy and ultra-low sodium, I always stick to my Potassium Bicarbonate and Cream of Tartar blend!

This spooky recipe boasts 85mg for the entire batter. If you choose to substitute the potassium bicarbonate and cream of tartar with reduced sodium baking powder (1 tsp would be the equivalent), be advised that it brings the recipe up to 365mg.

Ingredients

1 1/4 cups all-purpose flour

1/4 cup sugar

1/4 teaspoon Potassium Bicarbonate *See note about baking powder substitute

1/2 teaspoon Cream of Tartar *See note about baking powder substitute

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon dried orange peel **Optional but delicious

1/4 teaspoon ground nutmeg

1/4 teaspoon cardamon **Optional but delicious

1/8 teaspoon allspice **Optional but delicious

1 cup water

½ cup pumpkin puree (make sure it's not pumpkin pie filling, you want plain pumpkin)

1 egg, beaten

1 tablespoon vegetable oil

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, Potassium Bicarbonate, Cream of Tartar, cinnamon, ginger, nutmeg, and all optional spices (orange peel, cardamom, and allspice) until well combined. The spices can sometimes clump, so ensure they are evenly distributed.

2. Mix Wet Ingredients: In a separate medium bowl, whisk together the water, pumpkin puree, beaten egg, and vegetable oil until the mixture is uniform.

3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently until just combined. It is okay if there are still a few small lumps of flour—over-mixing will develop the gluten and make the pancakes tough.

4. Heat Griddle: Heat a lightly oiled griddle or large non-stick pan over medium heat. The griddle is ready when a drop of water quickly sizzles and evaporates.

5. Cook Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles start to appear on the surface and the edges look set.

6. Flip and Finish: Flip the pancakes and cook for another 1 to 2 minutes, until they are golden brown and cooked through.

7. Serve: Serve immediately with your favorite toppings, such as butter, maple syrup, a dusting of powdered sugar, a dollop of whipped cream or (my personal favorite) marshmallows.

Enjoy your spiced-up stack! What kind of syrup are you planning to use with these?