Low-Phosphate Pancakes
  • 1/2 cup cake flour (if using all-purpose, remove 1 tbs flour)
  • 1/8 teaspoon sodium bicarbonate
  • 1/3 cup water
  • 1/3 cup egg whites
  • 1.5 tbs vinegar
  • 1 tsp butter for frying
SPECIAL CONSIDERATIONS:
These pancakes use baking soda (aka 'Cow Brand') rather than baking powder. Baking soda starts to raise dough immediately in an acid environment. When you combine the vinegar and water to the flour and baking soda, you must be ready to fry your pancakes immediately for best results. The egg whites are a great way to add protein at the cost of very little phosphorus. These pancakes make great, easy-to-digest comfort food if you're feeling a little under! The egg whites give these pancakes a nice bouncy texture.
 Nutritional information 
 Phosphorus (mg) 64 
 Potassium (mg) 126 
 Sodium (mg) 56 
 Protein (g) 9.2 
 Sugar (g) 0.5 
 Carbohydrates (g) 53 
 Water (mL) 114 
 Fibre (g) 1.2 
 Calories 267 
STEP 1: While your frying pan and butter are heating up, mix the flour and the sodium bicarbonate together. Putting these ingredients in a closed plastic container and shaking vigorously works well.
STEP 2: Stir together the water, egg whites and vinegar.
STEP 3: When you see that the frying pan is hot and the butter is sizzling, drop the water, egg whites and vinegar at once in the dry mixture. Blend quickly. Even if still lumpy, drop in your hot (medium high) frying pan.
STEP 4: Look at the baking soda reacting with the vinegar to produce those nice bubbles in the batter!
STEP 5: When the edges of the pancake are firm, it is ready to turn over. It's best to turn the pancake over a little earlier than with normal pancake to capture the bubbles in.
STEP 6: Serve with fruit or syrup. The recipe for the caramelized apples shown in the photograph can be found here.