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Kidney-Friendly Pancakes

Prep Time 5 minutes
Cook Time 8 minutes
Servings 4

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

Per serving: Calories: 413; Protein: 11g; Total fat: 13g; Saturated fat: 1.5g; Total carbohydrates: 66g; Fiber: 5.5g; Cholesterol: 93mg; Phosphorus: 169 mg