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October’s recipe is the perfect way to start a crisp autumnal morning (or go breakfast for dinner!): Pumpkin Pancakes.

This recipe was adapted by Dialysis Clinic, Inc. from the National Kidney Foundation.

Total Time: 40 minutes

Ingredients
Makes 6 servings

  • 1 ¼ 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

Instructions

  1. Mix 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. Ladle ¼ to ½ cup batter onto oiled griddle set on medium heat.
  6. Turn the pancakes over when bubbles form on top.
  7. Cook on the second side until golden brown.

Nutrition Facts per serving

Calories: 172.67
Protein: 4.80 g
Cholesterol: 0.00 mg
Calcium: 181.70 mg
Sodium: 111.62 mg
Potassium: 237.85 mg
Phosphorus: 179.61 mg
Fiber: 3.40 g
Fat: 1.35 g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.