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Light, fluffy homemade pancakes tailored for a kidney-friendly diet. Made with simple swaps like egg whites and phosphate-free baking powder, this recipe delivers classic breakfast comfort while keeping sodium, potassium, and phosphorus in check.
For 4 servings
Combine the dry ingredients
Mix the wet ingredients
Make the pancake batter
Cook the pancakes
Light, fluffy homemade pancakes tailored for a kidney-friendly diet. Made with simple swaps like egg whites and phosphate-free baking powder, this recipe delivers classic breakfast comfort while keeping sodium, potassium, and phosphorus in check.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 199.81 calories per serving with 5.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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This recipe is already dairy-free as it uses rice milk and suggests oil for cooking. If using a butter substitute, ensure it is dairy-free and unsalted.
Add a few blueberries or chopped low-potassium fruits like strawberries directly to the batter on the griddle before flipping for a fun and tasty twist.
Using egg whites, rice milk, and phosphate-free baking powder makes these pancakes significantly lower in phosphorus than traditional versions, which is essential for bone and heart health on a renal diet.
This recipe uses a minimal amount of salt and unsalted butter to help manage blood pressure and fluid balance, key concerns in kidney disease management.
By choosing all-purpose flour and rice milk over higher-potassium alternatives, this recipe helps keep potassium levels in a safe range for those with CKD.
The recipe provides a controlled amount of protein, primarily from egg whites and flour, aligning with protein-restricted renal diets to reduce the workload on the kidneys.
Standard baking powder contains phosphate additives, which are easily absorbed by the body. For individuals on a renal diet, limiting phosphorus is crucial. Phosphate-free baking powder provides the necessary leavening without adding to the phosphorus load.
Yes, within the context of a renal diet, this recipe is a healthier choice. It's specifically designed to be low in sodium, potassium, and phosphorus. It provides a way to enjoy a classic breakfast food while adhering to strict dietary restrictions.
A serving of two CKD-friendly pancakes has approximately 220-260 calories, depending on the exact ingredients used. This does not include toppings.
It's not recommended for a strict CKD diet. Egg yolks are a significant source of phosphorus. Using only egg whites helps keep the phosphorus content of the recipe very low.
Good low-potassium topping choices include fresh blueberries, strawberries, raspberries, or a dollop of a suitable non-dairy whipped topping. A very small drizzle of pure maple syrup may be acceptable, but consult your dietitian about portion sizes.
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