Low Sodium Oat Pancakes

Start your day with these fluffy and wholesome Low Sodium Oat Pancakes, a heart-healthy twist on a breakfast classic. Made with nutrient-rich rolled oats blended into a fine oat flour, these pancakes provide a satisfying texture while keeping sodium levels in check. A hint of cinnamon adds warmth and flavor, complemented by the natural sweetness of honey and vanilla extract. With no added salt and the use of low sodium milk, this recipe is designed for those seeking a delicious, low sodium option that doesn't compromise on taste. Perfectly golden and light, these pancakes pair beautifully with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt—making them an ideal choice for a nourishing start to the day. Easy to whip up in under 30 minutes, this recipe is perfect for busy mornings or relaxed weekend brunches.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 0.5 cup All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Cinnamon
• 1 cup Milk (low sodium)
• 1 Egg
• 1 teaspoon Vanilla extract
• 1 tablespoon Honey
• 1 tablespoon Unsalted butter for greasing

Directions

Step 1

In a blender, combine the rolled oats and blend until they form a fine oat flour consistency. Alternatively, you can use pre-made oat flour.

Step 2

In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, and cinnamon. Stir to blend the dry ingredients well.

Step 3

In another bowl, whisk together the low sodium milk, egg, vanilla extract, and honey until the mixture is smooth and the honey is fully dissolved.

Step 4

Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined; do not overmix to keep pancakes light and fluffy.

Step 5

Preheat a non-stick frying pan or griddle over medium heat, and lightly grease it with the unsalted butter.

Step 6

Pour about 1/4 cup of batter for each pancake onto the preheated surface. Cook for about 2-3 minutes, or until small bubbles form on the surface of the pancake and the edges look set.

Step 7

Carefully flip the pancake and cook for another 2 minutes on the opposite side, or until golden brown and cooked through.

Step 8

Repeat with the remaining batter, adding more butter to the pan if necessary, making sure the surface is lightly greased for each batch.

Step 9

Serve the pancakes warm, topped with your favorite fruits, maple syrup, or yogurt.

Nutrition Facts

Serving size	(489.5g)

Amount per serving	% Daily Value*
Calories	919.5

Total Fat 27.1g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 237.0mg	0%
Sodium 1489.5mg	0%
Total Carbohydrate 137.2g	0%
Dietary Fiber 10.9g	0%
Total Sugars 30.0g
Protein 34.4g	0%

Vitamin D 177.0IU	0%
Calcium 397.5mg	0%
Iron 7.7mg	0%
Potassium 869.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 14.8%

Carbs: 59.0%