Sick of the same old boring pancakes? Do you love coconut and tropical flavors? Then you have got to try these vegan coconut pancakes for a delicious spin on a weekend morning favorite!
These pancakes are a great choice for a low-protein, plant based diet for people with CKD.
Most store bought pancake mixes contain phosphorus additives. A great way to keep phosphorus in check is by making pancake mix from scratch and by making your own baking powder.
Phosphorus-free baking powder
Baking powder is an essential ingredient in baking. It helps increase the volume and lighten the texture of baked goods. However, most store bought baking powder contains phosphorus additives.
Because phosphorus additives are so easily absorbed, we recommend avoiding them whenever possible. Fortunately, we’ve got a great phosphorus-free solution when you need to use baking powder in a recipe!
Combine baking soda and cream of tartar to make phosphorus-free baking powder.
The formula: 2 teaspoons cream of tartar + 1 teaspoon baking soda= 1 tablespoon of baking powder.
Do a lot baking? Try making a bigger batch to keep in your pantry. Looking for an easier solution? Try Ener-G Baking powder, it’s not only phosphorus free but is low in sodium! High five for cutting out those two buggers in one easy swap!
Cassandra and her family loved the tropical spin on traditional pancakes! Let us know in the comments below if you try this recipe, we’d love to hear what you think!
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questionsPrint
- 1 1/4 cups all-purpose flour
- 3 tablespoon granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 3/4 cup canned coconut milk
- 1 teaspoon coconut oil
- 1/4– 1/2 cup water (more or less for thick but pourable consistency)
- 1/2 teaspoon vanilla or coconut extract
- 2.5 tablespoons maple syrup
- 1/2 cup unsweetened coconut flakes
- 1 cup canned pineapple, drained
1. In a bowl, add flour, sugar and baking powder. Whisk to combine.
2. Add coconut milk, coconut oil, water, and vanilla or coconut extract. Whisk until no more dry lumps of flour remain, adding more water as needed, being careful not to overmix.
3. In a cast iron skillet or griddle over medium heat, add a little coconut oil. Once heated, add batter, about 1/4 cup at a time. Cook until bubbles start to appear and pancake edges appear dry, about 3-5 minutes. Use a spatula to flip pancake and cook until the other side is browned, another 2-3 minutes.
4. Serve 2 pancakes per person. Divide toppings between the four plates and enjoy immediately.
Gluten Free: To make this recipe Gluten free, use a Gluten Free all purpose baking mix
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