Many pancake eaters love pancakes, but hate the high salt/sodium content of pancake mixes, baking powder, and baking soda. At the same time, some people have adverse reactions to the low-sodium baking powders made with potassium chloride or similar potassium salt substitutes. Pancakes can be baked instead of fried with oils.
For those on a low-salt diet who are not allowed to eat pancakes because the commercial variety is full of sodium and either whole wheat, corn, or white flour, make your pancakes by mixing ground flax seeds as flax seed meal with garbanzo bean flour and add either egg whites or almond milk or both to moisten. Then fry in hot oil or bake on a cookie sheet without added fats.
You can sprinkle sesame or chia seeds on your cookie sheet to encourage not too much sticking. And if you eat seeds, sesame seeds, pumpkin seeds, or sunflower seeds can be added to the pancake batter. Some people respond even to buckwheat (which isn't wheat) with insulin issues.
Here's how to make healthier pancakes from scratch without adding salt, fat, sugar, dairy, or in some cases, grains. Make healthier pancakes or flapjacks without using white table flour or animal fat such as butter, if you're not eating dairy products
You don't need white flour to make pancakes. Instead of grain flour, you can use garbanzo bean flour mixed with flax seed meal. Or if you can tolerate oat bran, some people make pancakes out of oat bran and flax seed and substitute for eggs mashed prunes or a mashed banana. Others add a little peeled, grated carrot. Check out the sites, "How can I make low sodium (140mg or less per serving) pancakes" and "Healthier carrot pancakes without added salt or sugar." (Examiner.com.)
In fact, you can chop up vegetables such as carrots, peas, spinach, celery, or squash and add eggs and a thickener such as a tablespoon of psyllium husk and fry pancakes made out of finely chopped vegetables and eggs...like a fritter. By adding the spoon of psyllium husk or oat bran, the fritter tastes more like a pancake as far as texture and chewiness.
Start with one can of sardines. Put them in a bowl and add two or three eggs. Season to taste with turmeric, garlic powder, and black pepper. Add two tablespoons of psyllium husk if you're on a no-grain diet, or oat bran if oat grain products don't bother you. Another no-grain alternative is coconut flour. You also can use a can of no-salt-added salmon.
Don't add more than a tablespoon. If grains or wheat doesn't give you an adverse reaction, you could also use two tablespoons of wheat germ instead of the oat bran or psyllium husk, if that's your choice. Mix well. Season to taste.
Heat a frying pan/skillet with a little water-diluted apple cider vinegar if you're on a no excess oils diet, or otherwise you can use a teaspoon of rice bran oil, grape seed oil, or olive oil, and drop the batter of sardines, eggs, and psyllium husk, wheat germ, or oat bran with a tablespoon onto the frying pan when the oil is hot enough to fry the eggs. Careful. Hot oil splashes and spatters high and right into your face if you don't take precaution when you drop the batter by tablespoon full onto the skillet. Fry on each side until golden brown. Serve with spicy apple sauce.
This is one way to coax the frail elderly or kids to eating fish or sardines as the little fish cakes taste somewhat like pancakes. You can serve with any fruit sauce such as apple sauce and cinnamon or cranberry sauce, warmed blueberries, or other dried fruits soaked in water and pureed. Fried sardines as a pancake are served in Sicily and in Sardinia on some occasions. It's also finger food when cooled to lukewarm for children who like to pick up food in their hands.
Psyllium husk fiber for those who can tolerate the fiber
The psyllium husk provides fiber and holds the pancake together as does the eggs mixed with the mashed or pureed sardines. They task like little pancakes. You can use any other fish instead of sardines such as canned salmon or canned tuna fish.
Other pureed cooked fish can be substituted for sardines. For a vegetarian (ovo-lacto) version, finely chop vegetables. Add two eggs. Then mix with two tablespoons of (choose only one) rice bran, flax seed meal, oat bran, wheat germ (less you're wheat sensitive), or psyllium husk. Fry the same way as you'd fry the fish cakes. Drop by tablespoon onto hot oil in a skillet. Turn when golden brown on one side and lightly brown on the other side. Serve warm with apple sauce.