Pumpkin Pancakes

Time
Total Time: 40 mins
Calories 172.67
Dietary Vegetarian
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
  • 1 1/4 cups all-purpose flour
  • 1 tbsp brown sugar
  • 3 packets, Stevia
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 2 cups pumpkin puree, salt-free
  • 2 cups rice milk
  • 2 egg whites
Instructions
  1. Mix together flour, sugar, stevia, baking powder and pumpkin pie spice.
  2. In a separate bowl, mix pumpkin puree and rice milk together.
  3. Whip egg whites until they form soft peaks.
  4. Blend the dry ingredients into the milk and pumpkin mixture; after completely mixed, whip in egg whites.
  5. Ladle ¼ to ½ cup batter onto oiled griddle set on medium heat.
  6. Turn the pancakes over when bubbles form on top.
  7. 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.

Read it online: https://www.dciinc.org/recipe/pumpkin-pancakes/
DCI