Low Sodium Chocolate Chip Pancakes
These irresistible Low Sodium Chocolate Chip Pancakes bring all the comforting flavors of classic pancakes with a heart-healthy twist. Crafted with low sodium baking powder and unsalted butter, this recipe ensures every bite is fluffy, tender, and light on salt without compromising taste. Mini chocolate chips add bursts of sweetness, making these pancakes perfect for breakfast indulgence or a delightful brunch spread. Quick to prepare—ready in just 30 minutes—this recipe strikes the perfect balance between sweet and savory, while catering to low sodium diets. Serve these golden beauties warm with your favorite toppings, such as fresh fruit, a drizzle of pure maple syrup, or a dollop of whipped cream for an unforgettable start to your day! Perfect for those seeking a healthier spin on classic chocolate chip pancakes, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder (low sodium)
- 2 tablespoons Granulated sugar
- 1 large Egg
- 1.25 cups 2% milk
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips (low sodium)
- 2 tablespoons Vegetable oil or additional melted unsalted butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, low sodium baking powder, and granulated sugar until well combined.
In another bowl, beat the large egg with the 2% milk, melted unsalted butter, and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Lumps are okay, do not overmix.
Gently fold in the mini low sodium chocolate chips until they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or melted unsalted butter.
For each pancake, pour a scant 1/4 cup of the batter onto the hot skillet and spread it into a round shape.
Cook for 2-3 minutes or until bubbles form on the surface and the edges appear set, then flip the pancake over.
Cook for an additional 1-2 minutes on the other side until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet again if necessary, to make approximately 10-12 pancakes.
Serve the pancakes warm with your choice of toppings or syrups.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 87.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 515 mg | 40% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 602 mg | 13% | |
*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.
