- CKD non-dialysis
two 4" pancakes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup liquid low cholesterol egg substitute
- 1 cup liquid nondairy creamer
- 2 tablespoons canola oil
- 1 tablespoon maple extract
- In a medium mixing bowl combine the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.
In a large mixing bowl combine the liquid egg substitute, nondairy creamer, oil and maple extract.
- Add egg mixture all at once into to the dry mixture. Stir just until moistened (batter should be lumpy).
- To make 4” pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
- Cook over medium heat about 2 minutes on each side or until pancakes are golden. Flip the pancake when it has bubbly surface and edges are slightly dry. To keep pancakes light and fluffy, turn only once and avoid pressing with the spatula.
Nutrients per serving
- Calories 226
- Protein 4 g
- Carbohydrates 30 g
- Fat 10 g
- Cholesterol 0 mg
- Sodium 350 mg
- Potassium 60 mg
- Phosphorus 90 mg
- Calcium 118 mg
- Fiber 0.6 g
Renal and renal diabetic food choices
- Rich’s Coffee Rich® nondairy creamer was used in this recipe analysis. Look for it in the dairy or frozen food section at your grocery store. If unavailable, ask your dietitian to recommend a nondairy creamer brand or alternative milk substitute. This recipe does not work with rice milk.
- Serve with syrup, fruit spread or berries.
- To keep total breakfast sodium intake low, use unsalted butter or margarine on pancakes and avoid salty breakfast meats.