Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg
- 1 cup nonfat milk
- 1 tablespoon vegetable oil
Instructions:
Start by combining the dry ingredients. In a medium-sized bowl, whisk together the flour, baking powder, sugar, cinnamon, and nutmeg. Make sure everything is well combined and there are no lumps.
In a separate bowl, combine the wet ingredients. Whisk together the egg, milk, and vegetable oil. You can use a hand whisk, or an electric whisk for a fluffier consistency.
Pour the wet ingredients into the dry ingredients and whisk together until everything is combined. Make sure there are no lumps. The consistency should be thick but pourable. If it’s too thick, you can add a bit of extra milk.
Heat a nonstick skillet over medium heat. Grease the skillet lightly with a bit of vegetable oil. Use a ladle or a 1/4 cup measuring cup to pour pancake batter onto the skillet. Cook the pancakes for a few minutes until the edges become golden brown and the pancakes start to bubble.
Flip the pancakes over and cook for a few more minutes until they’re cooked through. Serve the pancakes hot with your favorite toppings. Enjoy!
Nutrition:
This recipe makes 8 pancakes. Each pancake contains approximately 85 calories, 2.5 grams of fat, 12.5 grams of carbohydrates, 1.5 grams of fiber, and 3.5 grams of protein. There is no added salt in this recipe, so each pancake has 0 milligrams of sodium.
If you’re looking for a tasty way to reduce your sodium intake, try this low sodium pancake recipe. It’s simple and easy to make, and with just a few ingredients you can have delicious, fluffy pancakes. Try adding some fresh or frozen fruit to the batter for a burst of flavor, or top your pancakes with sugar-free maple syrup for an even lower-sodium breakfast. Enjoy!