NKF - Pumpkin Pancakes

1404760256?1404760256
Status: Shared with public
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
Serving Size: 2 pancakes
Degree of Difficulty: Easy
Meal: Breakfast
Course: Entree
Additional Information: Kid-Friendly, Vegetarian
This recipe was submitted by CKD patient Chef Duane Sunwold.
Author: National Kidney Foundation
Cuisine Types: American
Sponsored By:

Ingredients

  • 2 large Egg White - Raw
  • 3 packet Stevia
  • 1 tablespoon Brown Sugar
  • 2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • 1.25 cup All Purpose Flour
  • 2 cup Rice Milk
  • 16 oz Fresh Pumpkin Puree

Cooking Instructions

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.

Nutrition Facts
Serving Size 2 pancakes ( 193 g )
Amount Per Serving:
Calories 158.95 Calories from Fat 5.0
% Daily Value *
Total Fat 0.76 g 1%
Saturated Fat 0.1 g
1%
Polyunsaturated Fat 0.0 g
0 g
Monounsaturated Fat 0.01 g
0 g
Trans Fat 0.0 g
0 g
Cholesterol 0.0 mg 0%
Sodium 455.87 mg 19%
Potassium 24.75 mg 1%
Total Carbohydrate 33.55 g 11%
Dietary Fiber 0.54 g
2%
Sugars 5.02 g
0 g
Protein 2.08 g 4%
Vitamin A 24440.7 IU • Vitamin C 4.43 mg
Calcium 45.65 mg • Iron 2.36 mg
Phosphorus 2.41 mg

* The Percent Daily Values are based on a 2,000 calorie diet.

This symbol indicates that there is missing data for this nutrient based on what the manufacturer or USDA reports.