Pancake Recipe for Diabetes and Kidney Diets
This pancake recipe is a good one that not only diabetics can use, but also those with kidney issues.
Be sure to count the allowances into your daily diet plan. This can also be used to make waffles.
4-1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 package active dry yeast
4 cups nondairy creamer
1/2 cup margarine or butter
6 eggs, beaten
Lightly spoon flour into measuring cup and level off.
In a large bowl, combine flour, sugar, salt and yeast.
In a medium saucepan, heat nondairy creamer and margarine until warmed to 120-140 F.
Add warm liquid and eggs to flour mixture and beat with a mixer at medium speed until smooth.
Cover and refrigerate at least 1 hour or up to 4 days, adding 2 tbsps sugar after the second day.
For pancakes, lightly grease a griddle or skillet, heat and pour 1/4 cup batter for each pancake. Turn pancakes when edges look dry and bubbles begin to break on the surface.
For waffles, bake 1/2 cup batter in a hot waffle iron until steaming stops.
Nutrition per serving for 1 "4 pancake:
4 grams protein
31 grams carbs
10 grams fat
42 mg cholesterol
135 mg sodium
74 mg potassium
76 mg phosphorus
13 mg calcium
0.8 mg fiber
The yeast replaces your high phosphorus baking powder.