Pumpkin Pancakes

(12-3” pancakes)
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

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.

Analysis for two 3” pancakes:
Calories 237, total fat 8 g, saturated fat 1 g, monounsaturated fat 2.4 g, polyunsaturated fat 4.8 g, cholesterol 0.0 mg, calcium 83.2 mg, sodium 135 mg, phosphorus 126 mg, potassium 224 mg, total carbohydrates 36 g, dietary fiber 3.2 g, sugar 6.6 g, protein 4.8 g

This recipe, with the serving size of two pancakes is kidney-friendly for those with CKD, those on dialysis and those with diabetes.

This recipe was submitted by CKD patient Chef Duane Sunwold.