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Recipe tags: Easy, Stove Top, Vegetarian
Breakfasts

Pancakes

Diet - CKD, Dialysis, Diabetes

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
  1. Sift flour; add soda, salt and sugar.
  2. Beat eggs with mixer until fluffy. Combine with “sour” milk* (see note below) and oil. 
  3. Add dry ingredients and beat until smooth.
  4. 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. 
Page last updated on: December 17, 2007
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