Gluten Free Banana Pancakes: Renal Friendly, Low Potassium

What makes it Renal Friendly?

I am super excited to introduce you all to my personal EASY favorite recipe, gluten free (GF) Banana Pancake. Not only is this recipe easy to make, it is absolutely nutritious, delicious, and diabetic friendly. This recipe is so versatile, you can swap the ingredients and make them however you like (altered to your diet needs) and still come out good. For this post, I will make it a renal diet friendly because it’s mainly low in potassium. Keep in mind that portion DOES matter. Bananas are a significant source of potassium, but the amount in a single pancake may not be extremely high.

What You Will Need

  • A Small blender (not a MUST because you can easily mush it up and whipped them with a fork and whisk)
  • ½ ripe banana
  • ½ teaspoon of chia seed
  • 1 Tablespoon of cut steel oats (any brand works but I personally choose Bob’s Red Mill Steel Cut Oats)
  • ¼ cup of dairy-free milk (I like Rice Milk, or alternatively you swap for high protein renal shake like Kate Famrms Renal, Nepro or Novosouce Vanilla for added calories and protein)
  • 1 Egg

How To Make

  • Mash or blend Bananas:
    • Peel the ripe bananas, cut them in 1/2 and mash them or put in a mixer
  • Add Eggs:
    • Add the eggs to the mashed bananas and whisk them together until well combined.
  • Add Wet Ingredients:
    •  ¼ cup of dairy-free milk alternatives (rice milk is best for low Phosphorus) or soy milk, or almond milk.
  • Add Dry Ingredients:
    • Add your rolled Oats (or other optional flour such as Gluten Free flour or wheat flour)
  • OPTIONAL: You can add 1 teaspoon of peanut butter for extra calorie.
  • Mix Ingredients by stirring it until just combined or quickly in the blender. Be careful not to overmix.

TIPS

  • Adjust Consistency (if necessary):
    • If the batter is too thick, you can add a bit of milk or a dairy-free alternative to reach your desired consistency. The amount may vary, so add it gradually.
  • Preheat Griddle or Pan:
    • Preheat a griddle or non-stick pan over medium heat.

Cooking

  • Scoop portions of the batter onto the griddle or pan, using a ladle or measuring cup. Cook until bubbles form on the surface, then flip the pancakes and cook until golden brown on both sides.

Serve

  • Once cooked, transfer the pancakes to a plate. Serve warm. 
  • Enjoy your gluten-free banana pancakes!

While bananas are a convenient and tasty source of potassium, it’s essential to have a balanced diet with a variety of foods to ensure you get a range of nutrients. If you have specific dietary concerns, health conditions, or are on medication that affects potassium levels, it’s advisable to consult with a healthcare professional or a registered dietitian for personalized advice. They can help you determine the right amount of potassium for your individual needs.

Recipe Card

Image of banana pancake

Gluten Free Banana Pancake

Shinta Galej, MS, RDN, CDN
GF Banana Pancake: Easy, Renal Diet Friendly, Low Potassium
Nutrition Facts
Gluten Free Banana Pancake
Amount per Serving
Calories
107
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Cholesterol
 
82
mg
27
%
Sodium
 
43
mg
2
%
Potassium
 
140
mg
4
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
5
g
10
%
Vitamin A
 
138
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
Custom Nutrient
 
13
mg
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people
Calories 107 kcal

Equipment

  • A fork or whisk or Mini blender

Ingredients
  

  • ½ ripe banana
  • ½ teaspoon chia seed
  • 1 Tablespoon rolled oats
  • ¼ cup Rice milk here alternatively you swap for high protein renal shake like Nepro or Novosouce Vanilla for added calories and protein
  • 1 Egg
  • 1 tsp peanut butter

Instructions
 

  • How To make:
  • Mash or blend Bananas:
  • Peel the ripe bananas, cut them in 1/2 and mash them or put in a mixer
  • Add Eggs:
  • Add the eggs to the mashed bananas and whisk them together until well combined.
  • Add Wet Ingredients:
  • ¼ cup of dairy-free milk alternatives (rice milk is best for low Phosphorus) or soy milk, or almond milk.
  • Add Dry Ingredients:
  • Add your rolled Oats (or other optional flour such as Gluten Free flour or wheat flour)

Cooking

    Scoop portions of the batter onto the griddle or pan, using a ladle or measuring cup. Cook until bubbles form on the surface, then flip the pancakes and cook until golden brown on both sides.

      Serve

        Once cooked, transfer the pancakes to a plate. Serve warm.

          Enjoy your gluten-free banana pancakes!

            Notes

            You can add 1 teaspoon of peanut butter for extra protein and calorie. With peanut butter,  the potassium content in this recipe will add up to around 163mg instead. This is still considered low (below 250mg, below 5% Daily Value)
            Note: Mix Ingredients by stirring it until just combined or quickly in the blender. Be careful not to overmix.
            TIPS:
            Adjust Consistency (if necessary):
            If the batter is too thick, you can add a bit of dairy-free alternative to reach your desired consistency or more oatmeal for a thicker consistency. The amount may vary, so add it gradually.
            Tried this recipe?Let us know how it was!

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