50+ Delicious Holiday Low Sodium Griddle Recipes for a Heart-Healthy Celebration

The holiday season is a time for celebration, family gatherings, and, of course, indulgent meals.

However, for those who are watching their sodium intake, it can feel like a challenge to find delicious and festive recipes that are both satisfying and heart-healthy.

That’s where low-sodium recipes come in! Low sodium doesn’t have to mean sacrificing flavor, and griddle cakes are the perfect dish to prove this.

These fluffy, delicious creations can be packed with holiday flavors like cinnamon, nutmeg, pumpkin, apple, and more, all while keeping your sodium intake in check.

Whether you’re hosting a holiday brunch or simply want a nutritious breakfast, these 50+ holiday low-sodium griddle recipes offer a variety of options that are both festive and healthy.

From traditional favorites like apple cinnamon griddle cakes to more unique options such as pear and almond griddle cakes, there’s a recipe to suit every taste.

These griddle cakes are made using wholesome ingredients like whole wheat flour, almond flour, oats, and fresh fruits, creating a tasty breakfast that won’t derail your dietary goals.

In this blog, we’ll explore over 50 delicious, low-sodium griddle cake recipes that can bring some joy to your holiday meals without the added sodium.

So, get ready to enjoy the holiday season in a healthier, flavorful way!

50+ Delicious Holiday Low Sodium Griddle Recipes for a Heart-Healthy Celebration

With these 50+ holiday low-sodium griddle recipes, you don’t have to choose between eating healthy and enjoying the flavors of the season.

Whether you’re making breakfast for your family, hosting a holiday brunch, or simply treating yourself, these recipes offer a delightful, heart-healthy option for any occasion.

The best part? You’ll never have to compromise on taste! Using wholesome, sodium-conscious ingredients ensures that you can indulge in holiday comfort foods that are as good for your body as they are for your taste buds.

So, this holiday season, enjoy the comforting, festive flavors of griddle cakes without the guilt, and make every meal a reason to celebrate.

Holiday Low Sodium Cinnamon Apple Griddle Cakes

These Holiday Low Sodium Cinnamon Apple Griddle Cakes are the perfect combination of comfort and festive flavors, ideal for a holiday breakfast or brunch. With juicy apples, warm cinnamon, and a touch of nutmeg, they provide a delightful aroma and taste, all without the excessive sodium. This recipe is a healthier, heart-friendly twist on traditional griddle cakes, ensuring you can enjoy the season without compromising on flavor.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/2 cup unsweetened applesauce
• 1/2 cup milk (dairy or non-dairy)
• 1 large apple, peeled, cored, and chopped
• 1 teaspoon vanilla extract
• 1 tablespoon honey (optional, for sweetness)
• Cooking spray or a small amount of olive oil for the griddle

Instructions

1. In a large bowl, combine the whole wheat flour, oats, cinnamon, nutmeg, and baking powder.
2. In a separate bowl, whisk together the egg, applesauce, milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients, stirring until just combined. If the batter is too thick, add a splash more milk.
4. Gently fold in the chopped apples.
5. Heat a non-stick griddle over medium heat and lightly coat it with cooking spray or olive oil.
6. Pour about 1/4 cup of batter onto the griddle for each cake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
7. Remove the cakes from the griddle and keep warm.
8. Serve with a drizzle of honey or a dusting of powdered sugar, if desired.

These Low Sodium Cinnamon Apple Griddle Cakes are the perfect addition to any holiday morning. Packed with the goodness of apples and oats, they offer a heart-healthy, flavorful option for those looking to reduce their sodium intake during the holiday season. Whether served on their own or with a light topping, these griddle cakes will bring a festive touch to your breakfast table. Enjoy without any guilt!

Holiday Low Sodium Pumpkin Spice Griddle Cakes

Get into the holiday spirit with these Low Sodium Pumpkin Spice Griddle Cakes. Featuring the warm, comforting flavors of pumpkin, cinnamon, and cloves, these griddle cakes are both delicious and low in sodium. They make a perfect holiday breakfast or brunch, providing a seasonal treat that is both nourishing and light on the salt. This recipe allows you to indulge in festive flavors while staying mindful of your health.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon pumpkin spice mix (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsweetened almond milk (or milk of your choice)
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• Cooking spray or a small amount of olive oil for the griddle

Instructions

1. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, pumpkin spice, baking soda, and baking powder.
2. In a separate bowl, combine the pumpkin puree, almond milk, egg, vanilla extract, and maple syrup.
3. Add the wet ingredients to the dry ingredients, mixing until just combined. If the batter is too thick, add a bit more milk to reach a pancake batter consistency.
4. Heat a non-stick griddle over medium heat and lightly coat it with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a drizzle of maple syrup, a dollop of low-fat yogurt, or a sprinkle of cinnamon if desired.

These Low Sodium Pumpkin Spice Griddle Cakes are an excellent choice for anyone looking to enjoy the flavors of the season without worrying about their sodium intake. The use of pumpkin provides a rich, creamy texture, while the spices evoke the essence of holiday baking. They’re perfect for anyone aiming to make healthier choices during the festive season, and they’ll surely be a hit with both family and friends. Serve these griddle cakes with your favorite holiday toppings for a heartwarming breakfast experience.

Holiday Low Sodium Cranberry Orange Griddle Cakes

These Holiday Low Sodium Cranberry Orange Griddle Cakes are a festive and refreshing twist on traditional griddle cakes, offering a burst of citrusy flavor paired with the tartness of fresh cranberries. With no added salt and using wholesome ingredients, these griddle cakes are the perfect holiday breakfast for those seeking a lower-sodium option without sacrificing taste. This recipe is ideal for those who love the vibrant flavors of winter fruits and want to enjoy them in a healthier, griddled form.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon sugar (optional, depending on sweetness preference)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 egg, beaten
• 1/2 cup fresh cranberries, chopped
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1/4 teaspoon vanilla extract
• Cooking spray or a small amount of olive oil for the griddle

Instructions

1. In a large bowl, mix the all-purpose flour, cornmeal, sugar, baking powder, and baking soda.
2. In a separate bowl, combine the almond milk, egg, orange zest, orange juice, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently to combine. The batter should be thick but pourable.
4. Fold in the chopped cranberries.
5. Heat a non-stick griddle over medium heat and lightly coat with cooking spray or a small amount of olive oil.
6. For each griddle cake, spoon about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
7. Remove from the griddle and keep warm.
8. Serve with a drizzle of honey, a dusting of powdered sugar, or a side of fresh fruit.

These Low Sodium Cranberry Orange Griddle Cakes are a vibrant and healthy addition to your holiday breakfast spread. The tart cranberries paired with the sweet citrus make each bite refreshing and full of flavor, while the absence of added salt keeps the recipe heart-friendly and nutritious. Whether served for a festive brunch or as a special treat during the holidays, these griddle cakes are sure to brighten your morning and your table. Enjoy them with your favorite holiday toppings for a complete seasonal experience!

Holiday Low Sodium Gingerbread Griddle Cakes

These Holiday Low Sodium Gingerbread Griddle Cakes capture the essence of gingerbread in a healthier, lower-sodium form. Infused with warming spices like cinnamon, ginger, and cloves, these griddle cakes are perfect for holiday mornings or as an after-dinner treat. By using wholesome ingredients and minimizing the use of salt, this recipe provides a festive, nutritious breakfast that can be enjoyed without guilt, making it ideal for those looking to reduce their sodium intake while still savoring traditional holiday flavors.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 cup unsweetened applesauce
• 1/2 cup milk (dairy or plant-based)
• 1 egg, beaten
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional, for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, ginger, cinnamon, cloves, and baking powder.
2. In another bowl, mix the applesauce, milk, egg, molasses, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. If the batter is too thick, add a little more milk to reach a pancake-like consistency.
4. Heat a griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of low-fat yogurt for added flavor.

These Low Sodium Gingerbread Griddle Cakes are the perfect holiday treat for anyone looking to enjoy the classic flavors of gingerbread without the extra sodium. The combination of molasses and spices creates a rich, comforting flavor that will transport you straight to holiday cheer. They’re a healthier way to enjoy gingerbread flavors, whether for breakfast, brunch, or even dessert. Enjoy these cakes with your favorite toppings for a warm and festive start to your day!

Holiday Low Sodium Cranberry Almond Griddle Cakes

These Holiday Low Sodium Cranberry Almond Griddle Cakes are a delightful mix of tart cranberries and crunchy almonds, offering a delicious and nutritious breakfast option for the holiday season. With no added salt, this recipe highlights the natural flavors of fresh cranberries and toasted almonds, perfect for a heart-healthy holiday breakfast. The subtle sweetness from maple syrup and the nutty almond crunch make this griddle cake recipe an irresistible holiday treat that the whole family can enjoy.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup almond meal
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened almond milk
• 1 egg, beaten
• 1/2 cup fresh cranberries, chopped
• 1/4 cup chopped almonds (toasted if desired)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, almond meal, cinnamon, baking powder, and baking soda.
2. In another bowl, combine the almond milk, egg, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. If the batter is too thick, add a splash of almond milk to thin it out.
4. Fold in the chopped cranberries and toasted almonds.
5. Preheat a non-stick griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
6. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
7. Remove the cakes from the griddle and keep warm.
8. Serve with extra maple syrup, a dusting of powdered sugar, or a handful of toasted almonds for added crunch and flavor.

These Low Sodium Cranberry Almond Griddle Cakes are a festive and healthy option for holiday mornings. The tart cranberries and crunchy almonds provide a delightful contrast, while the maple syrup adds a touch of natural sweetness. With no added salt, they offer a heart-friendly alternative to traditional holiday griddle cakes, ensuring you can indulge in the season’s flavors without worry. These griddle cakes are perfect for anyone looking to create a wholesome and flavorful breakfast that everyone will love.

Holiday Low Sodium Sweet Potato Griddle Cakes

These Holiday Low Sodium Sweet Potato Griddle Cakes are a delicious, nutritious way to enjoy the flavors of the season. Made with mashed sweet potatoes and seasoned with cinnamon and nutmeg, these griddle cakes are both satisfying and heart-healthy. They make a perfect holiday breakfast or brunch dish, full of flavor and free from excessive sodium. The natural sweetness of the sweet potatoes combined with the spices makes for a comforting and festive treat that everyone will enjoy.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/2 cup mashed sweet potato (about 1 medium potato)
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, nutmeg, and baking powder.
2. In another bowl, combine the mashed sweet potato, almond milk, egg, vanilla extract, and maple syrup (if using).
3. Add the wet ingredients to the dry ingredients, mixing until just combined. If the batter is too thick, add a little more almond milk to reach a pancake batter consistency.
4. Heat a non-stick griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or a dollop of low-fat yogurt for added richness.

These Low Sodium Sweet Potato Griddle Cakes are a perfect way to enjoy the flavors of the holidays while keeping your sodium intake in check. The natural sweetness of the sweet potato pairs beautifully with the warm spices, making each bite comforting and satisfying. These griddle cakes are not only delicious but also packed with nutrients, making them an ideal breakfast option for the holiday season. Serve them with your favorite toppings for a delightful, heart-healthy holiday treat.

Holiday Low Sodium Pumpkin Spice Griddle Cakes

These Holiday Low Sodium Pumpkin Spice Griddle Cakes are an autumn-inspired breakfast treat that’s perfect for the holiday season. Made with fresh pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and cloves, these griddle cakes offer a seasonal flavor without the extra sodium. Light, fluffy, and subtly sweet, this recipe delivers the cozy essence of pumpkin pie in a healthy, low-sodium format. They’re perfect for a leisurely holiday breakfast or brunch and make an excellent dish for guests with dietary concerns.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsweetened almond milk (or any preferred milk)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, nutmeg, cloves, and baking powder.
2. In another bowl, combine the pumpkin puree, almond milk, egg, vanilla extract, and maple syrup (if desired).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Add more almond milk if the batter is too thick.
4. Preheat a non-stick griddle or skillet over medium heat and lightly grease it with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or a dollop of low-fat whipped cream for a festive touch.

These Low Sodium Pumpkin Spice Griddle Cakes bring the essence of autumn and the holidays into your kitchen without the guilt. The natural sweetness of pumpkin combined with warming spices creates a comforting and festive flavor that’s perfect for holiday mornings. With no added salt and minimal sugar, they offer a heart-healthy alternative to traditional holiday griddle cakes. Whether served as a festive breakfast or a special treat for a holiday gathering, these cakes are sure to be a hit!

Holiday Low Sodium Eggnog Griddle Cakes

For those who love the creamy, rich taste of eggnog, these Holiday Low Sodium Eggnog Griddle Cakes are the perfect low-sodium alternative. Infused with the flavor of eggnog spices like nutmeg and cinnamon, these griddle cakes deliver a festive, indulgent taste while being kind to your health. They’re a great way to bring the essence of eggnog to your breakfast table without the extra sodium, making them perfect for a healthy holiday brunch or breakfast.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 cup eggnog (store-bought or homemade)
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, nutmeg, and baking powder.
2. In another bowl, whisk together the eggnog, almond milk, egg, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. If the batter is too thick, add a bit more almond milk to reach a pancake-like consistency.
4. Heat a griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
5. Pour about 1/4 cup of batter onto the griddle for each griddle cake. Cook for about 2-3 minutes until bubbles form and the edges start to set, then flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a dusting of powdered sugar, a drizzle of maple syrup, or a sprinkle of extra nutmeg for a festive finish.

These Low Sodium Eggnog Griddle Cakes allow you to indulge in the classic flavors of eggnog while keeping your sodium intake in check. With the comforting spices of cinnamon and nutmeg, every bite is a cozy holiday treat. The addition of eggnog gives these cakes a rich and creamy flavor, making them feel indulgent without the added sodium or excess sugar. Whether you’re serving them for a special holiday breakfast or sharing them with loved ones at brunch, these eggnog griddle cakes are sure to become a favorite festive dish!

Holiday Low Sodium Cinnamon Apple Griddle Cakes

These Holiday Low Sodium Cinnamon Apple Griddle Cakes combine the flavors of crisp apples, cinnamon, and vanilla for a delightful, lower-sodium treat. The natural sweetness of the apples adds a touch of holiday magic to every bite, while the addition of whole wheat flour makes these griddle cakes hearty and satisfying. Perfect for a healthier holiday breakfast or brunch, they offer the warm and comforting flavors of fall, minus the excessive salt. These griddle cakes are a wonderful way to start the holiday season on a healthy note.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 apple, peeled, cored, and diced
• 1 teaspoon vanilla extract
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, baking powder, and baking soda.
2. In another bowl, mix the applesauce, almond milk, egg, vanilla extract, and diced apple.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be slightly lumpy due to the apples.
4. Preheat a griddle or skillet over medium heat and lightly grease it with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form and edges are set, then flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or a handful of fresh apple slices for extra flavor.

These Low Sodium Cinnamon Apple Griddle Cakes are a great way to enjoy the flavors of the holiday season without worrying about excess sodium. The natural sweetness of apples and applesauce gives these cakes a wonderfully moist texture, while the cinnamon adds a warming touch that’s perfect for chilly mornings. Whether you’re preparing them for a festive holiday breakfast or a special brunch, these griddle cakes will become a healthy holiday favorite.

Holiday Low Sodium Cranberry Orange Griddle Cakes

These Holiday Low Sodium Cranberry Orange Griddle Cakes are bursting with the vibrant flavors of fresh cranberries and zesty orange, making them a perfect addition to any holiday breakfast. The tangy cranberries pair beautifully with the citrusy sweetness of orange zest, while the whole wheat flour provides a hearty base. This low-sodium recipe ensures that you can indulge in a festive, healthy breakfast without compromising on taste. Whether you’re hosting a holiday brunch or enjoying a quiet morning at home, these griddle cakes will bring a festive touch to your table.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 cup fresh cranberries, chopped
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 1 tablespoon maple syrup (optional for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, and cinnamon.
2. In another bowl, combine the almond milk, egg, orange zest, orange juice, and maple syrup (if using).
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped cranberries.
4. Preheat a griddle or skillet over medium heat and lightly grease it with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 2-3 minutes, until golden brown.
6. Remove from the griddle and keep warm.
7. Serve with additional orange zest, a drizzle of maple syrup, or a sprinkle of powdered sugar for a festive touch.

These Low Sodium Cranberry Orange Griddle Cakes offer a delightful mix of tart and sweet flavors, making them the ideal holiday breakfast. The combination of cranberries and orange provides a fresh, vibrant taste, while the whole wheat flour gives these cakes a wholesome texture. This healthy recipe is low in sodium, making it a great choice for those watching their sodium intake while still enjoying a flavorful, seasonal treat. Serve them at your next holiday gathering, or enjoy them on a special morning with your loved ones for a burst of holiday cheer.

Holiday Low Sodium Gingerbread Griddle Cakes

Gingerbread is a classic holiday flavor, and these Low Sodium Gingerbread Griddle Cakes capture all the spices and warmth of traditional gingerbread while being low in sodium. With a blend of ginger, cinnamon, and cloves, these griddle cakes will fill your home with a festive aroma. They’re fluffy, slightly spiced, and perfect for a cozy holiday breakfast. Serve them with a dollop of whipped cream or a sprinkle of cinnamon for a truly festive experience that everyone can enjoy.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1/4 cup molasses
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, ground ginger, cinnamon, cloves, baking powder, and baking soda.
2. In a separate bowl, whisk together the almond milk, molasses, egg, vanilla extract, and maple syrup (if using).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and slightly lumpy.
4. Preheat a griddle or skillet over medium heat and lightly grease it with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook for about 2-3 minutes until bubbles form on the surface and the edges begin to set. Flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup for a festive, indulgent touch.

These Low Sodium Gingerbread Griddle Cakes bring the rich, spiced flavors of gingerbread into a healthy, low-sodium breakfast option. The warm, aromatic spices make these cakes a perfect choice for the holiday season. Whether served as a special holiday treat or a comforting breakfast on a cold winter morning, these griddle cakes will quickly become a holiday favorite. They offer all the festive flavor of gingerbread without the added sodium, allowing you to enjoy the season’s best flavors in a wholesome way.

Holiday Low Sodium Sweet Potato Griddle Cakes

Sweet potatoes are a quintessential holiday ingredient, and these Low Sodium Sweet Potato Griddle Cakes showcase their natural sweetness while keeping the sodium content low. The soft, velvety texture of sweet potatoes pairs wonderfully with warm spices like cinnamon and nutmeg, making these griddle cakes a perfect choice for your holiday breakfast or brunch. With a hint of vanilla and the natural sweetness of sweet potatoes, these cakes are a nutritious and festive way to start the day.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup mashed sweet potato (cooked and cooled)
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, nutmeg, baking powder, and baking soda.
2. In a separate bowl, combine the mashed sweet potato, almond milk, egg, vanilla extract, and maple syrup (if using).
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick and slightly chunky due to the sweet potato.
4. Preheat a griddle or skillet over medium heat and lightly grease it with cooking spray or olive oil.
5. For each griddle cake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. Remove the griddle cakes from the heat and keep warm.
7. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or chopped pecans for extra flavor.

These Low Sodium Sweet Potato Griddle Cakes are a nutritious and flavorful option for a holiday breakfast or brunch. The natural sweetness and creamy texture of sweet potatoes pair beautifully with the warm spices, creating a comforting, festive dish. They’re low in sodium and provide a healthy start to your day without sacrificing taste. Whether served as a holiday treat or as part of a larger holiday spread, these griddle cakes are sure to be a hit with family and friends!

Holiday Low Sodium Apple Cinnamon Griddle Cakes

These Holiday Low Sodium Apple Cinnamon Griddle Cakes combine the warm flavors of cinnamon with the natural sweetness of apples, making them an ideal low-sodium treat for your holiday breakfast or brunch. The juicy, tender apples lend moisture to the griddle cakes, while the hint of cinnamon brings a festive warmth. These cakes are not only low in sodium but also packed with nutrients from whole wheat flour, making them a wholesome and delicious addition to any holiday gathering. Enjoy them with a touch of maple syrup or a dollop of Greek yogurt for a festive and balanced meal.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup peeled and finely chopped apple (about 1 small apple)
• 1 tablespoon maple syrup (optional for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, baking powder, and baking soda.
2. In another bowl, whisk together the almond milk, egg, vanilla extract, and maple syrup (if using).
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple.
4. Preheat a griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
5. For each griddle cake, spoon about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes until bubbles appear on the surface and the edges set. Flip and cook for another 2-3 minutes until golden brown.
6. Remove the cakes from the griddle and keep warm.
7. Serve with a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of extra cinnamon for a festive touch.

These Low Sodium Apple Cinnamon Griddle Cakes are the perfect way to enjoy the flavors of the holiday season while maintaining a low-sodium diet. The fresh apples provide a natural sweetness, while the cinnamon adds warmth and depth. These griddle cakes are not only nutritious and low in sodium but also incredibly versatile—whether served as a light breakfast or as part of a larger holiday brunch. They will fill your home with the cozy, comforting aromas of fall and winter, making them a perfect addition to your holiday meal plans.

Holiday Low Sodium Pumpkin Spice Griddle Cakes

There’s nothing more iconic during the holiday season than pumpkin spice, and these Low Sodium Pumpkin Spice Griddle Cakes are a perfect way to celebrate this beloved flavor. With a combination of pumpkin puree, cinnamon, nutmeg, and cloves, these griddle cakes offer a warm, spiced flavor that feels like a hug in a bite. They’re low in sodium, making them a great choice for those who want to enjoy a festive breakfast without compromising on their health goals. These cakes are incredibly light, fluffy, and naturally sweetened with a bit of maple syrup, perfect for the holiday season.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup pumpkin puree (unsweetened)
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional for sweetness)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, oat flour, cinnamon, nutmeg, cloves, baking powder, and baking soda.
2. In a separate bowl, whisk together the pumpkin puree, almond milk, egg, vanilla extract, and maple syrup (if using).
3. Add the wet ingredients to the dry ingredients and stir gently until combined. The batter will be thick and slightly lumpy.
4. Preheat a griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
5. Spoon about 1/4 cup of batter onto the griddle for each griddle cake. Cook for 2-3 minutes, until bubbles form on the surface, and the edges begin to set. Flip and cook for another 2-3 minutes until golden brown.
6. Remove the griddle cakes from the heat and keep warm.
7. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or a dollop of whipped cream for a festive finishing touch.

These Low Sodium Pumpkin Spice Griddle Cakes are a perfect way to bring the flavors of autumn and the holidays to your table while keeping your sodium intake in check. The pumpkin puree adds a natural sweetness and moisture to the griddle cakes, while the blend of spices makes them irresistibly cozy and aromatic. Whether you serve them at a holiday breakfast or as part of a festive brunch, these griddle cakes will be a hit with everyone. Light, fluffy, and full of flavor, they are the ideal treat for a low-sodium holiday celebration.

Holiday Low Sodium Pear and Almond Griddle Cakes

These Holiday Low Sodium Pear and Almond Griddle Cakes offer a delicious, nutritious alternative to traditional holiday breakfast options. The combination of sweet, juicy pears and crunchy almonds creates a delightful contrast in texture, while the almond flour adds a subtle richness. These griddle cakes are naturally low in sodium and offer a wholesome way to start your day with a touch of holiday cheer. The light, fluffy texture, coupled with the delicate pear flavor, makes these cakes a perfect choice for a holiday breakfast or brunch that everyone can enjoy.

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 ripe pear, peeled, cored, and chopped into small pieces
• 1/4 cup unsweetened almond milk (or preferred milk)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional for sweetness)
• 1/4 cup chopped almonds (optional for garnish)
• Cooking spray or olive oil for greasing the griddle

Instructions

1. In a medium bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In another bowl, whisk together the almond milk, egg, vanilla extract, and honey or maple syrup (if using).
3. Add the wet ingredients to the dry ingredients and stir gently to combine. The batter should be thick.
4. Gently fold in the chopped pear.
5. Preheat a griddle or skillet over medium heat and lightly grease with cooking spray or olive oil.
6. For each griddle cake, spoon about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form on the surface and the edges set. Flip and cook for another 2-3 minutes until golden brown.
7. Remove from the griddle and keep warm.
8. Serve with a sprinkle of chopped almonds for crunch, and drizzle with a little honey or maple syrup if desired.

These Low Sodium Pear and Almond Griddle Cakes are a fantastic addition to any holiday breakfast or brunch. The delicate sweetness of the pears, combined with the crunch of almonds and the richness of almond flour, makes each bite a unique experience. These cakes are naturally low in sodium but packed with flavor, making them a great option for those looking to maintain a healthy lifestyle without missing out on holiday indulgence. Perfect for a light, festive breakfast, they’re sure to be a crowd-pleaser at your next holiday gathering.

Note: More recipes are coming soon!