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Fluffy pumpkin pancakes with low sodium, low potassium, and low fat. Great for a CKD and diabetes-friendly breakfast.
Ingredients
- 1¼ 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
Image
![Pumpkin Pancakes Pumpkin Pancakes](/sites/default/files/styles/large/public/pumpkin_pancakes.jpg?itok=0rUQUwLv)
Directions
Nutritional Information Prep: 20 min, Cook: 20 min, Total: 40 min
- Mix dry ingredients together, flour, sugar, Stevia, baking powder and pumpkin pie spice.
- In a separate bowl, mix pumpkin puree and rice milk together.
- Whip egg whites until they form soft peaks.
- Blend the dry ingredients into the milk and pumpkin mixture, after completely mixed, whip in egg whites.
- Grill on medium heat, on an oiled griddle.
- Turn the pancakes over when bubbles form on the top of the pancake.
- Cook on the second side until golden brown.
Calories 183
Carbohydrates 39 g
Dietary Fiber 4 g
Protein 5.4 g
Fat 1.2 g
Saturated Fat 0.2 g
Sodium 130 mg
Potassium 230 mg
Calcium 177 mg
Phosphorus 126 mg