Low Sodium Delicious Corn Pancakes
Elevate your breakfast game with these Low Sodium Delicious Corn Pancakes—perfect for those seeking a flavorful yet heart-healthy option! Made with fresh corn kernels, creamy Greek yogurt, and aromatic chives, these pancakes strike a balance between sweet and savory for a truly unique brunch treat. The addition of black pepper adds a subtle kick, while unsalted butter ensures a low-sodium profile without compromising richness. Quick to prepare with just 15 minutes of prep time, these pancakes cook to golden perfection, showcasing fluffy interiors and bursts of fresh corn in every bite. Ideal for pairing with maple syrup or a dollop of low-sodium butter, this recipe is a crowd-pleaser that’s nutritious, delicious, and just right for any occasion.
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Recipe Information
Ingredients
- 1 cup fresh corn kernels
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 0.75 cup milk
- 0.25 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- cooking spray
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Stir until well mixed.
In a separate bowl, lightly beat the egg and then add the melted unsalted butter, milk, Greek yogurt, and vanilla extract. Whisk until smooth.
Add the wet ingredients to the dry ingredients, and stir gently until just combined. Be careful not to overmix, as this could result in dense pancakes.
Fold in the fresh corn kernels, black pepper, and chopped chives into the batter, making sure everything is evenly distributed.
Preheat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
Once the skillet is hot, pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake and the edges begin to look dry, about 2-3 minutes.
Carefully flip each pancake and cook the other side until golden brown, about another 1-2 minutes.
Serve warm and enjoy! These pancakes pair wonderfully with a light drizzle of maple syrup or a dollop of low-sodium butter.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 37.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 360 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1144 mg | 24% | |
*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.
