Yield: 4-5 pancakes

Ingredients:
Whole wheat flour ¾ cup
Sugar                          1 tbsp
Baking Soda                ½ tsp
Salt                              1/8 tsp

Milk                              ¾ cup
Lemon juice                 1 tbsp

Egg                               1
Oil, canola                    2 tbsp
Vanilla extract               1/2 tsp

Oil for frying

Directions

1. Stir lemon juice into milk and let stand 5 minutes.
2. In a large bowl, stir together flour, sugar, baking soda and salt.
3. Add the milk and lemon juice, egg, oil and vanilla to the dry ingredients and stir until just combined.  Do not over-mix.   Let mixture rest for 5 minutes.
4. Brush a large frying pan with oil.  Heat over medium low heat.
5. When the pan is hot, add 3-4 tbsp batter for each pancake.
6. Fry until bubbles form on the surface and the edges look dry.  Flip and cook on other side until browned.
7. Serve with toppings of your choice.
8. *Optional – Add 1/3 cup of blueberries or chopped apple to batter prior to frying.

Adapted From – Joyce Vergili, RDN, Phosphate Additive Free Pancake Recipe

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes