Aunt Betty’s Blueberry Pancakes
This is a classic recipe that everyone will love. Make ahead for the week and simply pop them in the toaster to reheat!
Source: Reprinted with permission from the American Association of Kidney Patients
Renal Diet Nutrient Analysis
- Servings per recipe: 6 (12 pancakes)
- Serving size: 2 pancakes
- Calories: 223
- Protein: 7g
- Carbohydrates: 35g
- Fibre: 2g
- Total Fat: 6g
- Sodium: 196mg
- Phosphorus: 100mg
- Potassium: 128mg
Renal and Diabetic Exchanges
2 teaspoons baking powder
3 tablespoons sugar
1 cup buttermilk
2 tablespoons no-salt margarine, melted
2 eggs, slightly beaten
1 cup canned blueberries, rinsed or 1 cup frozen, rinsed
Sift together flour, baking powder and sugar in a mixing bowl.
Make a well in the center and add the remaining ingredients.
Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
Heat a heavy 12-inch skillet or griddle and grease it lightly.
Using 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping the pancake only once.