Yes, You can have pancakes! Using a reduced fat milk substitute and cooking spray, this recipe keeps within then nutritional guidelines of a renal and renal diabetic diet.
Renal Friendly Pancakes
1 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1 1/4 cups reduced fat 2% milk substitute
1 tablespoon canola oil
Non-stick cooking spray
In a medium mixing bowl, mix together flour, baking powder, and sugar. In a separate small mixing bowl, whisk together milk substitute, egg, and oil. Add egg mixture to flour mixture and stir until just combined. Do not over-mix.
Spray a large non-stick saute pan with cooking spray and heat over medium heat. Use a 1/4 cup measure to drop batter onto heated saute pan. Cook until edges are dry and top is bubbly. Turn and cook about 30 seconds longer.
NOTE: For thinner pancakes, add a little water to the batter. Serve with a fruit puree such as strawberry or apricot. If using a lite syrup, be sure to check labels for sodium content. Avoid using maple syrup as it is high in potassium.
Nutrients Per Serving:
Renal and Renal Diabetic Food Choices:
1/2 non-dairy milk substitute
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