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
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Mix together flour, sugar, stevia, baking powder and pumpkin pie spice.
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In a separate bowl, mix pumpkin puree and rice milk together.
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Whip egg whites until they form soft peaks.
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Blend the dry ingredients into the milk and pumpkin mixture; after completely mixed, whip in egg whites.
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Ladle ¼ to ½ cup batter onto oiled griddle set on medium heat.
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Turn the pancakes over when bubbles form on top.
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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.