Pancakes
Enjoy a warm, comforting stack of pancakes designed for a kidney-friendly diet. This simple recipe uses carefully selected ingredients to create a delicious breakfast that is low in sodium, potassium, and phosphorus.
For 4 servings
3 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the batter
- b.In a medium bowl, whisk together the all-purpose flour and granulated sugar.
- c.In a separate small bowl, lightly beat the egg white.
- d.Add the rice milk and 1 tablespoon of vegetable oil to the egg white and whisk to combine.
- e.Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are okay.
- 2
Step 2
- a.Cook the pancakes
- b.Heat a non-stick skillet or griddle over medium heat. Lightly grease with the remaining 1 teaspoon of oil.
- c.Pour about 1/4 cup of batter onto the hot skillet for each pancake.
- d.Cook for about 2-3 minutes per side, or until golden brown. You'll see bubbles form on the surface before flipping.
- e.Repeat with the remaining batter, greasing the pan as needed.
- 3
Step 3
- a.Serve immediately
- b.Serve a stack of two warm pancakes per person.
- c.Drizzle each serving with 1 tablespoon of maple syrup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a slightly lighter texture, you can whip the egg white to soft peaks before folding it into the batter.
- 2Ensure your skillet is at the right temperature. If it's too hot, the outside will burn before the inside cooks.
- 3These pancakes will be denser than regular pancakes because they don't contain leavening agents like baking powder or soda.
- 4Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave.
- 5Serve with a small portion of low-potassium fruits like berries or apple slices if your diet allows.
Adapt it for your goals.
Why this is on our healthy list.
Low in Sodium
By omitting salt and baking soda, this recipe helps manage blood pressure and fluid balance, which is crucial for kidney health.
Low in Phosphorus
Using white flour, rice milk, and only egg whites significantly reduces the phosphorus content, helping to protect bone and heart health in individuals with CKD.
Controlled Potassium
The recipe avoids high-potassium ingredients like whole grains and dairy milk, using safer alternatives to help keep blood potassium levels in a safe range.
Controlled Protein
Using a single egg white and a controlled portion of flour helps manage protein intake, reducing the workload on the kidneys.
Frequently asked questions
Within the context of a Chronic Kidney Disease diet, this recipe is a healthier choice. It is specifically designed to be low in sodium, potassium, and phosphorus, which are critical minerals to limit for kidney health. Portion control is key.