Portions:
9

Serving Size:
2 medium-sized pancakes

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 2 cups 1% low-fat milk
  • 1 tablespoon vinegar
  • 2 tablespoon vegetable oil

Preparation

  1. Make sour milk: add 1 tablespoon vinegar to 2 cups milk. Let sit for about 5 minutes until soured.
  2. Sift flour; add baking soda, salt and sugar.
  3. Beat eggs with mixer until fluffy. Combine with “sour” milk and oil.
  4. Add dry ingredients and beat until smooth.
  5. Cook on a hot griddle or heated frying pan, greased with nonstick cooking spray until bubbly. Turn only once for fluffy, light pancakes.

Helpful hints

  • 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 1/4 cup batter for medium-sized pancake. Recipe makes 18 pancakes.
  • 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.

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 0.7 g

Renal and renal diabetic food choices

  • 1-1/2 starch
  • 1/2 milk
  • 1/2 salt

Carbohydrate choices

1-1/2

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