Pumpkin Pancakes

Organ and tissue transplantation and donationDiseases and conditionsDiet and nutritionKidney transplantationDiabetesDiet and meal planningCKD diet
Fluffy pumpkin pancakes with low sodium, low potassium, and low fat. Great for a CKD and diabetes-friendly breakfast.
Meal TypeBreakfast, Brunch, Easy, Main course 
DietsDairy free, Low cholesterol, Low phosphorus, Low protein, Nut free 
Ingredients
Yield:
Serves 6
  • 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
Pumpkin Pancakes
Directions
Prep: 20 min, Cook: 20 min, Total: 40 min
  1. Mix dry ingredients together, flour, sugar, Stevia, baking powder and pumpkin pie spice.
  2. In a separate bowl, mix pumpkin puree and rice milk together.
  3. Whip egg whites until they form soft peaks.
  4. Blend the dry ingredients into the milk and pumpkin mixture, after completely mixed, whip in egg whites.
  5. Grill on medium heat, on an oiled griddle.
  6. Turn the pancakes over when bubbles form on the top of the pancake.
  7. Cook on the second side until golden brown.
Nutritional Information
  • 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