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      1. About Kidney Disease
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      1. Home
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      4. Chocolate Pancakes With Moon Pie Stuffing

      Chocolate Pancakes With Moon Pie Stuffing

      Low Sodium Low Potassium Low Phosphorus Low Protein Nut-Free No Shellfish American Breakfast

      Chocolate Pancakes With Moon Pie Stuffing

      Low Sodium Low Potassium Low Phosphorus Low Protein Nut-Free No Shellfish American Breakfast
      1 dozen 4-inch chocolate pancakes (1 serving = 1 chocolate pancake)
      Prep time: 25 minutes
      Total time: 60 minutes

      Description

      It’s breakfast, but it tastes like dessert. Rich, creamy and oh so chocolaty—packed with 7 grams of protein per serving.

      Directions

      Moon Pie Filling:

      1. Beat cocoa and heavy cream together until stiff peaks are formed.
      2. Whip in cream cheese, marshmallow cream and whey protein powder for about a minute or until well blended, but don’t overbeat. Cover and set aside in fridge.

      Pancakes:

      1. Mix all the dry ingredients together in a large bowl and set aside.
      2. Mix all the wet ingredients in medium-size bowl.
      3. Slowly fold in wet ingredients to the dry ingredients just until wet, but don’t over mix.
      4. Cook the pancakes on a lightly oiled griddle on medium heat or 375° F.
      5. Use about 1/8 cup of batter to form 4-inch pancakes, flipping when they start to bubble.

      Top the first 12 pancakes with equal portions of the Moon Pie Filling; top those with the other 12 pancakes and serve dusted with powdered sugar.

      Nutrition Per Serving

      • Calories194 cal
      • Total Fat9 g
      • Saturated Fat4 g
      • Trans Fat0 g
      • Cholesterol36 mg
      • Sodium121 mg
      • Carbohydrates22 g
      • Protein7 g
      • Phosphorus134 mg
      • Potassium135 mg
      • Dietary Fiber1 g
      • Calcium67 mg
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      Ingredients

      Moon Pie Stuffing

      • 1 tablespoon unsweetened cocoa powder
      • ¼ cup heavy cream
      • ½ cup cream cheese, softened
      • ½ cup marshmallow cream

      Chocolate Pancakes

      • 1 cup flour
      • 3 tablespoons sugar
      • 3 tablespoons unsweetened cocoa powder
      • ½ teaspoon baking soda
      • 1 tablespoon lemon juice
      • 1 egg
      • 1 cup 2% milk
      • 2 tablespoons canola oil
      • 2 teaspoons vanilla extract
      • 2/3 cup Body Fortress® vanilla whey protein powder

      Ingredients

      Moon Pie Stuffing

      • 1 tablespoon unsweetened cocoa powder
      • ¼ cup heavy cream
      • ½ cup cream cheese, softened
      • ½ cup marshmallow cream

      Chocolate Pancakes

      • 1 cup flour
      • 3 tablespoons sugar
      • 3 tablespoons unsweetened cocoa powder
      • ½ teaspoon baking soda
      • 1 tablespoon lemon juice
      • 1 egg
      • 1 cup 2% milk
      • 2 tablespoons canola oil
      • 2 teaspoons vanilla extract
      • 2/3 cup Body Fortress® vanilla whey protein powder

      Moon Pie Stuffing

      • 1 tablespoon unsweetened cocoa powder
      • ¼ cup heavy cream
      • ½ cup cream cheese, softened
      • ½ cup marshmallow cream

      Chocolate Pancakes

      • 1 cup flour
      • 3 tablespoons sugar
      • 3 tablespoons unsweetened cocoa powder
      • ½ teaspoon baking soda
      • 1 tablespoon lemon juice
      • 1 egg
      • 1 cup 2% milk
      • 2 tablespoons canola oil
      • 2 teaspoons vanilla extract
      • 2/3 cup Body Fortress® vanilla whey protein powder

      Description

      It’s breakfast, but it tastes like dessert. Rich, creamy and oh so chocolaty—packed with 7 grams of protein per serving.

      Directions

      Moon Pie Filling:

      1. Beat cocoa and heavy cream together until stiff peaks are formed.
      2. Whip in cream cheese, marshmallow cream and whey protein powder for about a minute or until well blended, but don’t overbeat. Cover and set aside in fridge.

      Pancakes:

      1. Mix all the dry ingredients together in a large bowl and set aside.
      2. Mix all the wet ingredients in medium-size bowl.
      3. Slowly fold in wet ingredients to the dry ingredients just until wet, but don’t over mix.
      4. Cook the pancakes on a lightly oiled griddle on medium heat or 375° F.
      5. Use about 1/8 cup of batter to form 4-inch pancakes, flipping when they start to bubble.

      Top the first 12 pancakes with equal portions of the Moon Pie Filling; top those with the other 12 pancakes and serve dusted with powdered sugar.

      Download kidney-friendly cookbooks.
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