What Are Kidney-Friendly Pancakes?
Pancakes are a type of flat, mostly round, and thin breakfast or even delicious dessert food made from a simple batter. Pancakes are typically cooked on a flat frying pan and are highly popular all around the world, each country having a different adaptation of them. Pancakes are also very versatile and can be customized to your liking by adding any type of topping or flavouring to them. But what are kidney-friendly pancakes? Read on to learn more.
Flour and Pancakes with CKD
Flour is the building block of the batter made from pancakes. And the type you choose with CKD is important. Here are the most common options for kidney-friendly pancakes.
White all purpose flour – the most versatile flour and often a safe choice for individuals with CKD. One cup generally has about 14 g of protein, 0 mg of sodium, 130 mg of potassium, and 154 mg of phosphorus.
Whole wheat flour – also a versatile flour but has slightly more protein, potassium and phosphorus than regular white flour. One cup contains about 18 g of protein, 1 mg of sodium, 370 mg potassium, and 430 mg of phosphorus.
Almond flour – a good flour alternative for people with gluten intolerance but not generally recommended for people with CKD because of high amounts of potassium and phosphorus. One cup contains about 21 g of protein, 0 mg of sodium, 679 mg of potassium, and 470 mg of phosphorus.
Choosing the most appropriate flour for your needs is important. If you have questions, working with a renal dietitian can help.
Baking Powder And CKD
Baking powder is generally not recommended for people with CKD because of its high sodium and phosphorus content. In fact 5 ml (or 1 tsp) of baking powder contains about 370 mg of sodium and 466 mg of phosphorus. But, not all baking powder brands and formulations are the same, and some low-sodium or phosphate-free baking powder options may be available. Always check the nutrition labels and consult with a healthcare professional to determine if a particular baking powder is suitable for a kidney-friendly diet.
Cream of tartar is a great kidney-friendly for making pancakes. Cream of Tartar itself is sodium and phosphorus-free, which can be beneficial for individuals with CKD who need to limit their intake of these minerals. However it does contain potassium – 5 ml of cream of tartar contains about 500 mg of potassium, so this something to keep in mind. Cream of tartar is a good substitute for baking powder when it is combined with baking soda to activate the leavening effects.
Other Ways to Use Cream of Tartar
When we purchase foods, we want to be able to use them in many ways. So here are some other kidney-friendly uses for cream of tartar.
- Baking without baking powder: Cream of tartar as a leavening agent combined with baking soda.
- Making fluffier whipped cream and stabilizing egg whites.
- When boiling vegetables, it helps retain the colour of the vegetables.
How To Enjoy Kidney-Friendly Pancakes
The best part about pancakes is what you put on top of them. Here are some kidney-friendly options to choose.
CKD-friendly fruits to use as toppings:
- Blueberries – 59 mg potassium per ½ cup
- Blackberries – 123 mg potassium per ½ cup
- Raspberries – 98 mg potassium per ½ cup
- Strawberries – 134 mg potassium per ½ cup
- Apples – 50 mg potassium per ½ cup
Other toppings:
- Maple syrup – 42 mg potassium per 1 TBSP
- Peanut butter – 104 mg potassium per 1 TBSP
- Cinnamon – 10 mg potassium per 1 tsp
Looking for a kidney-friendly pancake recipe?
Check out this recipe below for a great breakfast or dessert option.
Kidney-Friendly Pancakes
Ingredients
- 2 cups All purpose flour
- 1 tsp Cream of tartar
- 1/2 tsp Baking soda
- 2 tsp Cinnamon
- 2 cups Almond milk, plain, unsweetened
- 2 Eggs, large
- Cooking spray
- 1 TBSP Olive oil
- 2 cups Strawberries
- 2 cups Blueberries
Instructions
- In a medium bowl, combine the flour, cream of tartar, baking soda, and cinnamon.
- In a separate bowl, whisk together the almond milk, eggs, and olive oil. Add the dry ingredients and whisk together until combined. Do not over mix.
- Heat a nonstick skillet over medium heat, and spray the skillet with the cooking spray.
- Scoop 1/3 cup of the pancake batter into the skillet. Cook the first side for about 3 minutes, or until bubbles start to form and the underside is brown. Flip and cook on other side for about 2 minutes, or until brown, then remove to a plate and cover to keep warm. Repeat with the remaining batter. You should have a total of 12 pancakes.
- In a small bowl, mix together the strawberries and blueberries. Enjoy with the pancakes.
Notes
This article was written by Natasha Arabian, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
Sounds delicious, but you didn’t include serving size….or did I miss it
Hi Carol! It makes 4 servings, it is just at the top of the recipe. Enjoy.
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