Pumpkin Pancakes

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. 1
    Mix together flour, sugar, stevia, baking powder and pumpkin pie spice.
  2. 2
    In a separate bowl, mix pumpkin puree and rice milk together.
  3. 3
    Whip egg whites until they form soft peaks.
  4. 4
    Blend the dry ingredients into the milk and pumpkin mixture; after completely mixed, whip in egg whites.
  5. 5
    Ladle ¼ to ½ cup batter onto oiled griddle set on medium heat.
  6. 6
    Turn the pancakes over when bubbles form on top.
  7. 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%
Trans Fat 0g
Cholesterol 0mg
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/