Pumpkin Pancakes
Description
These light and fluffy pumpkin pancakes are a delectable treat for a cozy autumn morning. Low in sodium, potassium and phosphorus, they make the perfect renal-friendly breakfast. Enjoy them with a little maple syrup before having the perfect fall day!
Ingredients
Instructions
-
Mix together flour, sugar, stevia, baking powder and pumpkin pie spice.
-
In a separate bowl, mix pumpkin puree and rice milk together.
-
Whip egg whites until they form soft peaks.
-
Blend the dry ingredients into the milk and pumpkin mixture; after completely mixed, whip in egg whites.
-
Ladle ¼ to ½ cup batter onto oiled griddle set on medium heat.
-
Turn the pancakes over when bubbles form on top.
-
Cook on the second side until golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 173kcal
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 0.2g1%
- Sodium 112mg5%
- Potassium 238mg7%
- Total Carbohydrate 37g13%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 5g10%
- Calcium 182 mg
- Phosphorus 180 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.