Low Sodium Cheese Pancakes
Fluffy, savory, and packed with cheesy goodness, these Low Sodium Cheese Pancakes are a delightful twist on traditional breakfast fare. Made with part-skim ricotta and shredded low-sodium cheddar, this recipe offers a healthier approach to indulgence without sacrificing flavor. A touch of black pepper and fresh chives elevate each bite, while the buttery, golden exterior ensures a satisfying texture that’s perfect for any meal of the day. Ready in just 25 minutes, these easy-to-make pancakes are ideal for those looking to reduce their sodium intake without compromising on taste. Serve them warm with a dollop of sour cream or a sprinkle of extra chives for a sophisticated yet comforting dish that's sure to impress.
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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
Directions
Step 1
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and black pepper.
Step 2
In another bowl, mix the ricotta cheese, shredded low sodium cheddar cheese, egg, milk, and melted unsalted butter until well combined.
Step 3
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 4
Gently fold the chopped chives into the batter.
Step 5
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.
Step 6
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.
Step 7
Flip the pancake with a spatula and cook for another 2 minutes, or until golden brown and cooked through.
Step 8
Remove the cooked pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.
Step 9
Serve the pancakes immediately, possibly with a dollop of sour cream or a sprinkle of additional shredded cheese and chives if desired.
Nutrition Facts
| Serving size | (586.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1260.1 |
| Total Fat 60.9g | 0% |
| Saturated Fat 36.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 374.5mg | 0% |
| Sodium 1445.1mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 25.1g | |
| Protein 53.2g | 0% |
| Vitamin D 133.5IU | 0% |
| Calcium 984.7mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 694.6mg | 0% |
Source of Calories