SILVER DOLLAR PANCAKES
For children with celiac disease who can't tolerate wheat, these pancakes made from almond flour are ideal. The recipe is from "The Gluten-Free Almond Flour Cookbook by Elana Amsterdam"
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 18 pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together eggs, water, vanilla, and agave. Add almond flour, salt and baking soda and mix until thoroughly combined.
- In a skillet, heat grapeseed oil over medium-low to medium heat.
- Scoop heaping 1 tablespoons of batter at a time into skillet.
- Little bubbles will form on surface of pancake; when bubbles open, flip pancake and cook other side.
- Remove pancakes to a plate. Repeat process with remaining batter, adding more oil to skillet as needed.
Nutrition Facts : Calories 52.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 61.7, Carbohydrate 8.1, Fiber 0.3, Sugar 0.2, Protein 2.1
BISQUICK PANCAKES (AKA SILVER DOLLARS)
I posted this recipe in memory of my Father who would cook Pancakes for us on Sunday mornings. He would make "Silver Dollars" for me saying "How many Silver Dollars do you think you can eat"? Sometimes the simplest pleasures are the best. Rest In Peace Dad.
Provided by Little Bee
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir milk and eggs until blended. Stir into Bisquick mix. Do not overstir.
- Pour by slightly less than 1/4 cupfuls onto hot greased griddle. For Silver Dollars drop by tablespoon onto griddle.
- Cook until pancake starts to bubble & edges are slightly dry. Turn; cook until golden.
- serve with Butter and Maple syrup.
Nutrition Facts : Calories 348.7, Fat 14.5, SaturatedFat 4.7, Cholesterol 102.8, Sodium 713.1, Carbohydrate 43.5, Fiber 1.3, Sugar 7.5, Protein 10.3
PIKELETS AUSSIE SILVER DOLLAR PANCAKES
Make and share this Pikelets Aussie Silver Dollar Pancakes recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- sift dry stuff together
- put vinegar in milk add 2 T melted butter
- add egg to milk stir up
- add wet to dry.
- heat griddle with melt butter
- spoon 1 tablespoon of batter onto hot skillet
- repeat
- flip when bubbly.
- serve with jam on top.
Nutrition Facts : Calories 754.8, Fat 39.8, SaturatedFat 24.2, Cholesterol 193.1, Sodium 1629, Carbohydrate 87.3, Fiber 2.3, Sugar 26.9, Protein 11.9
WEIGHT WATCHERS SILVER DOLLAR PANCAKES
For a nutrient boost, substitute 1 T ground flaxseed for 1 T of the all-purpose flour. These pancakes are also good to freeze for a snack or another breakfast. 5 PointsPlus value
Provided by CookingONTheSide
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk both flours, baking powder and salt in medium bowl.
- Whisk milk, butter and egg yolk and vanilla in a small bowl.
- Pour milk mixture over flour mixture; stir just until combined.
- With electric mixer on high speed, beat egg whites in medium bowl until foamy.
- Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
- With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
- Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
- Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
- Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
- Turn and cook until underside is golden, 2 minutes.
- Transfer to platter; keep warm.
- Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
- Serving size: about 5 mini pancakes.
- Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
- Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
- Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
- To freeze: Cool pancakes completely.
- Divide them into stacks of five.
- Wrap each stack in plastic wrap; put in freezer bag.
- Seal and freeze up to 1 month.
- Heat toaster oven to 350 degrees F.
- Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.
Nutrition Facts : Calories 184.9, Fat 3.5, SaturatedFat 1.8, Cholesterol 37.9, Sodium 256.4, Carbohydrate 32, Fiber 1.6, Sugar 8.6, Protein 6.5
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- In a large bowl, combine both flours, 2 tablespoons sugar, baking powder and salt. Mix well with a fork and set aside.
- In another large bowl, whisk together milk and egg whites. Add to flour mixture and whisk until almost smooth (ignore small lumps).
- Ladle 1 heaping tablespoon batter onto hot griddle for each pancake. Cook until bubbles appear around the edges, 2 minutes. Flip and cook 1 minute. Transfer to a warm plate and keep warm in a 250ºF oven while cooking remaining pancakes.
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