Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Kidney Disease > Low-Potassium Breakfast Recipes

Low-Potassium Blueberry Pancakes

Enjoy a delicious and kidney-friendly breakfast with these fluffy low-potassium blueberry pancakes. This recipe is designed for individuals with kidney disease who need to monitor their potassium intake.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 tbsp Sugar
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 cup Unsweetened applesauce
  • 3/4 cup Unsweetened almond milk
  • 1/2 tsp Vanilla extract
  • 1/2 cup Blueberries (fresh or frozen)
  • as needed Oil (for greasing)

Preparation

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Mixing Wet Ingredients

In a separate bowl, whisk together the egg, applesauce, almond milk, and vanilla extract. Make sure all ingredients are well combined.

Combining Wet and Dry

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Adding Blueberries

Gently fold in the blueberries.

Cooking the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serving

Serve the pancakes immediately. You can add a small amount of maple syrup if desired, but be mindful of sugar intake. Other low-potassium toppings include whipped topping or a small amount of fruit.

Nutrition Facts (Estimated per serving)

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Always consult with a registered dietitian or healthcare provider for personalized dietary advice.

Calories: Approximately 250-300
Potassium: Approximately 150-200mg
Phosphorus: Approximately 100-150mg
Sodium: Approximately 150-200mg

Other Important Considerations for Nutrition

For individuals with kidney disease, it is crucial to monitor your potassium, phosphorus, and sodium intake. This recipe is designed to be low in potassium, but it is important to consider the overall dietary context. Consult with your healthcare provider or a registered dietitian for personalized dietary recommendations and to ensure this recipe aligns with your specific needs. Always check the labels of all ingredients to ensure they are suitable for your dietary requirements.

← Low-Phosphorus Tuna Salad with Cucumber and Dill Low-Potassium Cream of Wheat with Apple Compote →

FAQ

  • Can I use different fruit instead of blueberries?

    Yes, you can use other low-potassium fruits like strawberries or cranberries. Be sure to check the potassium content of any fruit you substitute.
  • Can I make these pancakes ahead of time?

    Yes, you can make the pancakes ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a toaster oven or microwave before serving.
  • Can I freeze these pancakes?

    Yes, you can freeze these pancakes. Allow them to cool completely, then place them in a freezer-safe bag or container. Reheat in a toaster oven or microwave.