Print 
Portions:
10
Serving
Size:
2 pancakes
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 4 large eggs
- 1 cup 1% low-fat milk
- 1/4 teaspoon vanilla extract
Preparation
- In a medium bowl, combine the flour and sugar. Add the eggs and blend well with a whisk.
- Add the milk and vanilla extract. Beat until smooth.
- Pour 3 tablespoons of the batter into a heated 8" or 10" nonstick skillet, sprayed with nonstick cooking spray. Tilt the pan quickly to spread the batter. Cook until the pancake is brown on underside (about 45 seconds; edges will begin to dry). Flip the pancake and brown the other side. Continue until all the batter is used.
- Fold or roll thin pancakes and serve with fruit spread, jam or syrup. If desired, add 1 to 2 tablespoons of ricotta or cream cheese for a filling.
Helpful hints
- If you have diabetes, use fruit spread or sugar-free syrup as topping.
- Nutrient analysis does not include toppings. See chart below for selections.
Toppings
fruit spread, 2 tbsp
Calories: 80
Protein: 0 g
Carbohydrates: 20 g
Sodium: 0 mg
Potassium: 54 mg
Phosphorus: 4 mg
jam, 2 tbsp
Calories: 111
Protein: 0 g
Carbohydrates: 28 g
Sodium: 13 mg
Potassium: 31 mg
Phosphorus: 8 mg
table syrup, 2 tbsp
Calories: 105
Protein: 0 g
Carbohydrates: 27 g
Sodium: 60 mg
Potassium: 5 mg
Phosphorus: 0 mg
syrup,sugar free, 2 tbsp
Calories: 50
Protein: 0 g
Carbohydrates: 14 g
Sodium: 80 mg
Potassium: 0 mg
Phosphorus: 0 mg
cream cheese, 2 tbsp
Calories: 100
Protein: 2 g
Carbohydrates: 0 g
Sodium: 90 mg
Potassium: 25 mg
Phosphorus: 20 mg
ricotta cheese, 2 tbsp
Calories: 43
Protein: 3 g
Carbohydrates: 2 g
Sodium: 129 mg
Potassium: 64 mg
Phosphorus: 77 mg
Submitted by: the DaVita Dietitian Team.
Nutrients per serving
Calories 74
Protein 4 g
Carbohydrates 10 g
Fat 2 g
Cholesterol 76 mg
Sodium 39 mg
Potassium 73 mg
Phosphorus 72 mg
Calcium 43 mg
Fiber 0.2 g
Kidney and kidney diabetic food choices
- 1/2 meat
- 1/2 starch
Carbohydrate choices
1/2
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