Kidney-friendly Pancakes

Emily Campbell, MScFN RD CDE, a registered dietitian and certified diabetes educator

Kidney-friendly Pancakes


  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1½ teaspoons baking soda
  • 2 cups almond milk (no phosphorus additives)
  • 2 large eggs
  • 1 tablespoon canola oil (for cooking)
  • 2 cups strawberry halves
  • 2 cup applesauce, unsweetened


  1. Place skillet or frying pan on medium heat to warm up.
  2. Combine dry ingredients in a bowl.
  3. Combine wet ingredients in a large bowl. Add dry ingredients with a whisk until completely blended and moist.
  4. Add oil to pan. Scoop the pancake mixture on the skillet using a ⅓-cup measuring cup. Flip pancakes using a spatula when bubbles appear. Allow the other side to brown until the center no longer appears wet.
  5. Enjoy pancakes with ½ cup strawberries and ½ cup applesauce.

Nutrient Analysis

Calories: 393 KCal

Protein: 10 g

Carbohydrates: 69 g

Fibre: 5 g

Sodium: 589.61 mg

Phosphorus: 135 mg

Potassium: 450 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: four pancakes and 1/2 cup each strawberries and applesauce

Renal and Diabetic Exchanges

1 protein
2 fruit
4 starch