Breakfasts
Pancakes

Recipe submitted by DaVita dietitian Becky from Texas.
Servings: 9 servings (about 18 medium-sized pancakes)
Serving size: 2 medium-sized pancakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon soda
- 1/3 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 2 cups sour 1% low-fat milk*
- 2 tablespoon vegetable oil
Preparation
- Sift flour; add soda, salt and sugar.
- Beat eggs with mixer until fluffy. Combine with “sour” milk* (see note below) and oil.
- Add dry ingredients and beat until smooth.
- Bake on a hot griddle or heated frying pan, greased with nonstick cooking spray.
Nutrients per serving
- Calories: 173
- Protein: 6 g
- Carbohydrates: 25 g
- Fat: 5 g
- Cholesterol: 39 mg
- Sodium: 258 mg
- Potassium: 127 mg
- Phosphorus: 102 mg
- Calcium: 76 mg
- Fiber: .7 mg
Renal and renal diabetic food choices
- 1-1/2 starch
- 1/2 milk
- 1/2 salt
Helpful hints
- *To sour milk: add 1 tablespoon vinegar to 2 cups milk. Let sit for about 5 minutes until soured. (Sour milk is used instead of buttermilk, which is higher in sodium).
- The griddle must be hot. It is hot enough if a drop of batter sizzles.
- Pour batter for medium-sized pancake.
- As soon as bubbles form, flip over.
- This recipe is easy to cut in half. Leftover batter can be stored in sealed container for several days in refrigerator.
What's everyone saying?
3 reviews | Avg. User Rating:Just tried this - it was easy and taste great.
Reviewed: Nov. 08, 2009, 8:54 AM - Inappropriate review?I agree with you 100%.
Reviewed: Oct. 15, 2008, 12:10 PM - Inappropriate review?I THINK THIS WEB-SITE IS GREAT.
Reviewed: Oct. 02, 2008, 1:17 PM - Inappropriate review?

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