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Pancake Recipe for Diabetes and Kidney Diets
Pancake Recipe 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: 230 calories 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.
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