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!
Total Time: 00 hours 40 minutes
Author: National Kidney Foundation
- 1 ¼ cups all-purpose flour
- 1 tablespoon brown sugar
- 3 individual packets, Stevia
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 cups pumpkin puree, salt-free
- 2 cups rice milk
- 2 egg whites
Nutrition Per Serving
- Calories: 172.67
- Protein: 4.80 g
- Cholesterol: 0.00 mg
- Calcium: 181.70 mg
- Sodium: 111.62 mg
- Potassium: 237.85 mg
- Phosphorus: 179.61 mg
- Fiber: 3.40 g
- Fat: 1.35 g
- 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.