Low Sodium Egg Pancake
Whip up a wholesome and flavorful start to your day with this Low Sodium Egg Pancake recipe, a perfect choice for those seeking a heart-healthy breakfast or brunch option. Made with simple, low-sodium ingredients like fresh eggs, unsalted butter, and vibrant herbs such as green onions and parsley, these savory pancakes boast light, fluffy textures and a hint of aromatic garlic and black pepper for added depth. The batter comes together effortlessly in just 10 minutes, while the pancakes cook up golden and tender in under 15 minutes. Free from salt but bursting with natural flavors, this quick and nutritious recipe is ideal for anyone looking to limit sodium intake without compromising on taste. Serve it warm and garnish with fresh herbs for an extra touch of freshness. Perfectly balanced and satisfyingly savory!
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Recipe Information
Ingredients
- 4 Eggs
- 0.5 cup All-purpose flour
- 0.5 cup Milk
- 0.5 teaspoon Baking powder
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions, chopped
- 0.25 teaspoon Garlic powder
- 1 tablespoon Fresh parsley, chopped
Instructions
In a medium bowl, whisk together the eggs until the yolks and whites are well blended.
Add the all-purpose flour, milk, and baking powder to the eggs. Mix until the batter is smooth with no lumps.
Incorporate black pepper, garlic powder, chopped green onions, and parsley into the batter and mix well.
Heat a non-stick skillet over medium heat and melt the unsalted butter, ensuring the entire surface is coated.
Pour half of the egg mixture into the skillet, tilting it slightly to spread the batter evenly across the surface.
Cook for about 3-4 minutes until the edges start to set and the bottom is lightly golden brown.
Carefully flip the pancake with a spatula and cook the other side for an additional 2-3 minutes until it is fully cooked.
Repeat with the remaining batter to make a second pancake.
Serve the pancakes warm, garnished with additional green onions or parsley if desired.
Enjoy your low sodium egg pancakes as a healthy breakfast or brunch option!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 297 mg | 23% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 616 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.
