Low Sodium Yeast Pancakes

A huge problem when trying to reduce the amount of sodium in baking is the immense amount of sodium found in baking soda and baking powder. Most traditional pancakes use either baking soda or baking powder as a leavening agent to make the pancakes fluffy. You can purchase low-sodium baking powder and baking soda, but it is not readily available where I live and seems quite expensive to purchase online.

While contemplating this, I remembered that my grandma used to make yeast pancakes - which I loved as a kid. Yeast is used to rise the batter instead of baking powder or soda.

So, I've tried to recreate her yeast pancakes but also to lower the amount of fat, sugar and sodium in these pancakes. Yeast pancakes are more dense than traditional pancakes but have a great fresh-baked taste that my kids love. As they are not very sweet, you could also split these in half and use them as a 'sandwich' for lunchboxes - sort of like an english muffin :)

Printable Recipe 

Low Sodium Yeast Pancakes
(Makes 8)

Ingredients: 
1 1/8 cup flour (I like Bob's Red Mill)
2 tsp xylitol (or sugar)
1 1/8 tsp yeast (I like quick-rise yeast)

1/2 tsp vanilla
1/3 cup fat free plain yogurt
1/3 cup skim milk (or other nonfat milk)
1/8 cup unsweetened applesauce (or 1/8 cup oil, see note at bottom of post)*
1 egg white

Directions: 
Turn your oven on to the lowest setting (170 F on mine) and set the timer for 5 minutes. When the timer goes off, shut off your oven and leave the oven door closed.

Meanwhile, mix together the dry ingredients in an oven-safe dish and set aside.

Next, mix together the yogurt and applesauce and microwave for 30 seconds. Mix in the vanilla and egg white.

Mix the wet ingredients into the dry until well combined (batter will be sticky). Place a piece of plastic wrap on top of your dish and place it into the warmed (shut-off) oven. Keep the oven door closed and let the dough rise for 30 minutes.

After 30 minutes, remove the plastic wrap and give the yeast batter a stir. Drop by 1/4 cupfuls onto a preheated griddle or frying pan that has been prepared with nonstick spray. You will need to cook these lower and slower than traditional pancakes, I cooked mine on medium heat for about 5 minutes per side, flipping occasionally.

Store leftovers in the fridge.

*If you don’t like the gummy texture from baking with applesauce, sub a heart-healthy oil such as olive, canola, avocado or rice bran oil. I've included the nutrition info for each below:

Applesauce: 

Oil (canola): 

Also, I haven't tried this yet, but I have seen yeast pancake recipes where you can mix the batter the night before and let it rise in the fridge overnight - it would be worth a try...if you try this method, please let me know if it worked for you!