Pancakes

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningDialysis dietCKD diet
Classic pancakes with a light, fluffy texture. Low in fat and cholesterol, making it a great option for a healthy breakfast.
Meal TypeBreakfast, Brunch, Main course 
DietsLow phosphorus, Low potassium, Low sodium, Nut free, Kosher, Vegetarian 
Ingredients
Yield:
Serves 6
  • 1 cup Powdered Sugar
  • 2 large Whole Egg
  • ½ cup Water
  • 1½ cup Self-Rising Flour
  • ½ cup Milk, Fat Free
  • 2 tablespoon Butter (Salted)
Pancakes
Directions
Prep: 15 min, Cook: 20 min, Total: 35 min
  1. Combine dry ingredients (flour and powdered sugar)
  2. Melt the butter. Combine wet ingredients (egg, milk, water, butter)
  3. Add wet ingredients to dry ingredients
  4. Heat griddle or pan
  5. Add 1/4 cup batter for each pancake 
  6. Cook pancakes until golden brown on both sides
  7. Serve with butter, margarine, syrup, non-dairy whipped topping; powdered sugar or fruit
Nutritional Information
  • Calories 255
  • Carbohydrates 44 g
  • Dietary Fiber 1 g
  • Protein 6 g
  • Fat 6 g
  • Saturated Fat 3 g
  • Sodium 434 mg
  • Potassium 93 mg 
  • Phosphorus 236 mg
  • Calcium 141 mg