Makes 12 pancakes, 2 per serving

Ingredients:

• 1 1/2 cups sifted plain all-purpose flour
•  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

Directions: 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.

Nutrient Analysis (Per Serving - 2 pancakes): Calories: 223 kcals; Protein: 7 g; Carbohydrates: 35 g; Total Fat: 6 g; Sat. Fat: 1.5 g; Cholesterol: 64 mg; Phosphorus: 100 mg; Sodium: 196 mg; Fiber: 2 g; Calcium: 142 mg; Potassium: 128mg/3.3 mEq

This recipe was developed for chronic kidney disease (CKD) patients.
 
This recipe appears in Shire's Kidney Friendly Comfort Foods: A Collection of Recipes for Eating Well with Chronic Kidney Disease cookbook.

This article originally appeared in the March 2009 issue of AAKP Diet Tips & Bits.