Friday, February 1, 2019

Renal Ready Pancakes, Update number 2

Hello darlings, 

Yes,  this is embarrassing. However, I promise that this is my final and best renal ready pancakes update.  After all, Rome was not built in a day.

In this update I decreased the amount of the vanilla flavoring and the brown sugar. And,  I believe this is as good as these pancakes are going to get. 

I have removed the previous recipes as they were not right. Remember, what makes these ready pancakes a good choice over regular pancakes it that I have omitted the egg yolk and the cow's milk, and then substituted them with egg whites to reduce the cholesterol content and rice milk to eliminate the milk fat. I also substituted the baking powder for a mixture of cream of tartar and baking soda to eliminate the monocalcium phosphate and the sodium aluminum sulfate, which are two of the main ingredients in regular baking powder.  The lack of both of these ingredients helps to ensure good kidney health.


Renal Ready Pancakes, Update number 2


2 egg whites
1 1/8 cup all-purpose flour or all-purpose unbleached flour
1 1/2 rounded tablespoon light brown sugar
1/2 teaspoon vanilla flavoring
1 teaspoon baking soda substitute
1/4 teaspoon salt
3/4 cup rice milk, regular or unsweetened 
1 tablespoons vegetable oil (for this recipe I used Walnut oil)
Unsalted butter or margarine 


1.      In medium bowl, with an electric mixer beat egg whites, vanilla flavoring,  and oil until blended.
2.      Beat in remaining ingredients until well blended, not lumpy. If batter is too loose add flour more to the desire thickest
3.      Spray electric skillet or griddle with a small amount of cooking spray.
4.      Heat skillet to 350 degrees.
5.      Melt a small pad of. unsalted butter for each pancake; pour 1/4 cup batter into skillet. (I prefer cooking one pancake at a time)
6.      Cook 2 to 3 minutes or until bubbly on top and brown around edges.
7.      Turn pancakes and repeat cooking time.

Until next time,

   Chow, Darlings!