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Pumpkin Pancakes

Posted in BREAKFAST, Recipes by National Kidney Foundation Share

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
Servings: 6
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
  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.


Recipe Notes

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