Low Sodium Cheese Pancakes
Delightfully fluffy and savory, these Low Sodium Cheese Pancakes are a perfect choice for a satisfying breakfast or brunch without the excess salt. Made with part-skim ricotta and shredded low sodium cheddar, these pancakes strike the ideal balance between creaminess and cheesy goodness, while a touch of black pepper and fresh chives add a subtle kick of flavor. Quick to prepare with just 10 minutes of prep time, this recipe uses simple pantry staples like all-purpose flour and baking powder, plus melted unsalted butter to create a golden, tender texture. Serve these pancakes warm with a dollop of sour cream or an extra sprinkle of chives for a gourmet touch. Perfect for health-conscious food lovers, this recipe is a must-try for anyone seeking low sodium breakfast ideas packed with rich taste.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 tablespoon Sugar
- 0.25 teaspoon Black pepper
- 0.5 cup Part-skim ricotta cheese
- 0.5 cup Low sodium cheddar cheese, shredded
- 1 Large egg
- 0.75 cup Milk
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Chives, finely chopped
Instructions
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and black pepper.
In another bowl, mix the ricotta cheese, shredded low sodium cheddar cheese, egg, milk, and melted unsalted butter until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold the chopped chives into the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with additional melted unsalted butter or a non-stick cooking spray.
Pour 1/4 cup of the batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface of the pancake.
Flip the pancake with a spatula and cook for another 2 minutes, or until golden brown and cooked through.
Remove the cooked pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.
Serve the pancakes immediately, possibly with a dollop of sour cream or a sprinkle of additional shredded cheese and chives if desired.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 25.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 985 mg | 76% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
