Pancakes can be loaded with sodium.
Example for one Pancakes plain, frozen, ready-to-heat (inc buttermilk) can b about 183mg of sodium. Pancakes, plain, dry mix, complete, prepared can be about 239mg and Waffles, plain, frozen, ready-to-heat, toasted (inc buttermilk) can be about 260mg, just for one. Here is a recipe to try, that is low salt.
10 cups flour ( No sodium)
1/4 cup salt free Featherweight baking powder
2 cups instant dry milk
3/4 cup sugar
Mix all ingredients. Place in a large air tight container. Store this jar in a coll dry place... use within 6 months.
When you are ready for pancakes... add...
2 cups pancake mix (recipe above)
1 egg (65mg sodium)
1 cup skim milk
2 tablespoons olive oil
Blend all ingredients well. If you like thinner pancakes, add more milk... a little at a time. Pour batter into heated pan. When pancake starts to bubble... it should be okay to turn the pancake over. Let set for another couple minute... until light brown on both sides.
Top with 1 tablespoon Promise Margarine (50mg sodium) or no-salt butter and 2 tablespoons low sodium syrup... or your favourite topping... such as fresh fruit... powdered sugar.
You can buy a good quality real maple syrup that is omg of sodium or make your own syrup...
add 1 cup sugar
1/4 cup water
mix in sauce pan and cook over med/low heat. When sugar is dissolved add 1 tablespoon promise margarine... and 1/2 tablespoon maple flavoring (or flavor of your choice.
Special Diet: Low Sodium
Category: Low or No Salt
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Description: This Sodium Reduce Bannad bread recipe has only 757 mg per 12 slices that equals to 63mg per slice. To compare on bagel is about 400 mg of sodium.
If you've never experimented with different ingredients, making changes to a recipe may seem daunting. To be fair, sometimes simple changes can ruin a recipe. But with some knowledge of the ingredients' functions, you can lower the risk of having to put your creation go right from the oven into the garbage. In this banana bread recipe (and other "quick breads" like muffins), the role of salt is simply to add flavour. Therefore, removing it should only affect the taste. By comparison, in bread made with yeast, salt also control how quickly bread rises. You cannot remove it without making other changes to the recipe.