Low potassium pancakes

Low potassium pancakes
  • High protein
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegetarian
  • Breakfast
  • 1 hour or less
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Pancakes are a high protein and fun breakfast option if you are on dialysis.


200g plain flour (gluten-free if required)

2 eggs (or 1 tablespoon chickpea flour and 2 tablespoons water for a vegan alternative)

500ml semi-skimmed milk or a unsweetened plant-based milk

2 tablespoons oil

320g blueberries

To serve

200g low fat natural yoghurt


  1. Step 1

    Add the flour, egg (or chickpea flour and water) and half the milk into a large jug or bowl. Beat to a smooth paste, then stir in the remaining milk to make a thin batter.

  2. Step 2

    Lightly oil a medium non-stick pan and heat until hot. Spoon a small quantity of batter into the pan to form two small pancakes. Drop a handful of the blueberries into each pancake.

  3. Step 3

    Cook the pancakes, loosening the edges, until the base is golden. Gently turn over and cook the other sides. Repeat until all the batter is used, keeping the pancakes warm on a plate until you are ready to serve. You may need to add a little more oil as you go.

  4. Step 4

    Serve into four stacks of pancakes, topping each portion with natural yoghurt and the remaining blueberries.

Food facts

The flour, fruit and milk are the main source of carbohydrate in this breakfast and the value has been provided for those who have been trained in insulin adjustment.

You may have been advised to restrict your milk intake over the day. If this is the case, remember to deduct 175ml for this recipe from your daily allowance (this includes the milk and yogurt). Plant milks tend to be lower in potassium and phosphate than dairy milk. Blueberries are chosen here as a lower potassium fruit. Milk and eggs are a source of phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

The eggs and milk make pancakes a higher protein breakfast, ideal if you are on dialysis.

Use gluten-free flour to make this recipe gluten free.

This recipe is suitable for a vegan diet when chickpea flour and plant-based milk are used.

This is a relatively inexpensive dish. However, fresh blueberries can be more expensive than frozen blueberries which would work equally well.