Low Sodium Pancake Avoine (Oatmeal Pancakes)
Indulge in the wholesome goodness of Low Sodium Pancake Avoine (Oatmeal Pancakes), a heart-healthy twist on a classic breakfast favorite. Crafted from nutrient-rich rolled oats blended into fine oat flour, these pancakes boast a fluffy texture with a subtle hint of sweetness from honey and fragrant vanilla. Enhanced with a touch of ground cinnamon, they deliver warm, cozy flavors in every bite. Perfect for those watching their sodium intake, these pancakes rely on baking powder and baking soda for a light, airy rise, while remaining delightfully low in salt. Quick to prepare in under 30 minutes, they’re an excellent choice for busy mornings. Top them with fresh fruit, a drizzle of honey, or yogurt for a nutritious and satisfying start to your day. Whether made with milk or a dairy-free alternative like almond milk, they’re a nourishing breakfast the entire family will enjoy.
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Ingredients
- 1 cup rolled oats
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 1.5 cups milk (or unsweetened almond milk for a dairy-free option)
- 1 large egg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon unsalted butter or oil for cooking
Directions
Step 1
In a blender, place rolled oats and blend on high speed until they form a fine oat flour.
Step 2
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, and ground cinnamon. Stir until evenly mixed.
Step 3
In a separate bowl, whisk together the milk, egg, honey, and vanilla extract until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. It is okay if the batter is slightly lumpy.
Step 5
Gently stir in the melted unsalted butter until evenly distributed.
Step 6
Preheat a griddle or non-stick skillet over medium heat, and lightly coat it with a tablespoon of unsalted butter or oil.
Step 7
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges look set.
Step 8
Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
Step 9
Transfer the pancakes to a plate and cover with foil to keep warm while you cook the remaining batter.
Step 10
Serve the pancakes warm with your choice of toppings such as fresh fruits, a drizzle of honey, or a dollop of yogurt.
Nutrition Facts
| Serving size | (648.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1187.0 |
| Total Fat 52.3g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 331.0mg | 0% |
| Sodium 2239.7mg | 0% |
| Total Carbohydrate 143.3g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 36.0g | |
| Protein 39.1g | 0% |
| Vitamin D 248.9IU | 0% |
| Calcium 558.8mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1066.0mg | 0% |
Source of Calories