Low Sodium Paleo Pancakes
Start your day guilt-free with these fluffy, flavorful Low Sodium Paleo Pancakes, a perfect breakfast for those following a paleo diet or seeking heart-healthy, low-sodium options. Made with a nourishing blend of almond and coconut flours, these pancakes skip the traditional high-sodium baking powder by using a sodium-free alternative. Naturally sweetened with a touch of honey and infused with vanilla, every bite is packed with wholesome goodness. These easy-to-make pancakes come together in just 25 minutes and are ideal for meal prep or weekend brunches. Serve them warm with a handful of fresh berries for an irresistible, nutrient-rich start to your day!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder (sodium-free)
- 3 large eggs
- 0.5 cup almond milk (unsweetened)
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 2 tablespoons coconut oil
- 0 fresh berries (optional, for serving)
Directions
Step 1
In a large mixing bowl, combine 1 cup of almond flour, 2 tablespoons of coconut flour, and 1 teaspoon of sodium-free baking powder. Stir these dry ingredients well to ensure they are mixed evenly.
Step 2
In another bowl, whisk together 3 large eggs, 0.5 cup of unsweetened almond milk, 1 teaspoon of vanilla extract, and 1 tablespoon of honey until the mixture is smooth and the ingredients are fully combined.
Step 3
Pour the wet mixture into the dry ingredients gradually, stirring continuously until you achieve a smooth batter. Let the batter sit for a few minutes to allow the flour to absorb the liquids.
Step 4
In a large non-stick skillet, heat 1 tablespoon of coconut oil over medium heat. Once hot, reduce the heat slightly to maintain a steady temperature.
Step 5
For each pancake, scoop 1/4 cup of batter into the skillet. Cook until bubbles form on the top of the pancakes and the edges appear set, about 2-3 minutes.
Step 6
Gently flip the pancakes using a spatula, and cook for another 2-3 minutes until golden brown and cooked through.
Step 7
Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Step 8
Serve the pancakes warm with fresh berries if desired, and enjoy your low-sodium paleo breakfast!
Nutrition Facts
| Serving size | (539.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1229.5 |
| Total Fat 93.8g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 558mg | 0% |
| Sodium 316.4mg | 0% |
| Total Carbohydrate 64.9g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 32.7g | |
| Protein 43.6g | 0% |
| Vitamin D 173IU | 0% |
| Calcium 535.8mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 556mg | 0% |
Source of Calories