Low Sodium Blueberry Pancakes Mix Recipe

Low Sodium Blueberry Pancakes Mix Recipe

Print Recipe
Breakfast can be challenging for us low sodium warriors. If you're like me and love bagels and other bread items, then you also know that these items are normally very. Most pancake mixes can also be high in sodium making this fan-favorite breakfast item another hard one for us.
Course Breakfast
Cuisine American, French
Keyword Blueberry, Low Sodium, Pancake
Prep Time 10 mins
Cook Time 20 mins
Resting time 5 mins
Total Time 15 mins
Servings 16 Pancakes
Calories 77


  • Measuring cups
  • Whisk
  • Medium-sized measuring bowl
  • Non-stick pancake pan
  • Rubber offset spatula


Dry Ingredients

Wet Ingredients

  • 1 cup Oat milk
  • 1 tsp Vanilla extract
  • 1 tbsp Apple cider vinegar


  • In a medium-sized mixing bowl, add all your dry ingredients (combine the flour, brown sugar, baking powder, and salt), and whisk until everything is combined.
  • In a separate medium-sized mixing bowl or liquid measuring cup, add the wet ingredients (oat milk, apple cider vinegar, and vanilla), and whisk until everything is combined.
  • Add wet ingredients in with the dry ingredients and mix until smooth.
  • Let batter rest for 5 minutes. 5 Minute Timer
  • Pour ½ cup (65 grams) of batter onto a griddle (or non-stick pan) over medium heat.
  • When the top begins to bubble, flip the pancake and cook until golden.
  • Serve warm with your maple syrup or honey.


Serving: 2pancakes | Calories: 77kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 31IU | Calcium: 146mg | Iron: 1mg