Print 
Portions:
4
Serving
Size:
1/4th pancake
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Gluten-free
Ingredients
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup rice flour
- 1/2 cup unenriched rice milk
- 1/8 teaspoon salt
Preparation
- Preheat oven to 400º F.
- Place butter in a 10-inch ovenproof skillet or glass pie plate. Place in oven for 3 to 5 minutes or until butter melts.
- In a medium mixing bowl use a wire whisk or rotary beater to beat eggs until combined. Add rice flour, rice milk and salt. Beat until smooth.
- Remove skillet or pie plate from oven. Immediately pour batter into the hot pan. Bake for 25 to 30 minutes until pancake is puffed and well browned.
- Transfer to a serving plate and cut into 4 portions. Add toppings of choice. Serve warm.
Helpful hints
- Ensure pancake is well browned in step #4. Otherwise pancake will not be done on the inside.
- Suggested fruit toppings include blueberries, sliced strawberries, raspberries, sliced peaches or applesauce. For additional toppings sprinkle with powdered sugar or top with whipped cream or syrup.
- This pancake is gluten-free.
Submitted by: Recipe created by DaVita patient Emma Jean and submitted by DaVita dietitian Sue from Washington.
Nutrients per serving
Calories 177
Protein 5 g
Carbohydrates 19 g
Fat 9 g
Cholesterol 108 mg
Sodium 166 mg
Potassium 70 mg
Phosphorus 79 mg
Calcium 20 mg
Fiber 0.5 g
Added Sugar 1 g
Kidney and kidney diabetic food choices
- 1/2 meat
- 1 starch
- 1 fat
Carbohydrate choices
1
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