Best Silver Dollar Oat Pancakes Lower Fat Recipes

OAT FLOUR PANCAKES RECIPE

Steps:

• To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
• Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
• Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
• Fold dry mixture into wet mixture, but don't overmix.
• Allow batter to sit for 5-10 minutes to thicken slightly.
• Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
• Add a drizzle of oil or melt butter onto the griddle.
• Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
• Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½-2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
• Serve and enjoy with maple syrup and your favorite toppings!
• Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.
• Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
• Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it's too hot; if water droplets sizzle but "dance" and move around, the temperature is perfect.
• Follow cooking procedure described above.

SILVER DOLLAR PANCAKES

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
• Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

OAT PANCAKES

Steps:

• In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

SILVER DOLLAR PANCAKES

Steps:

• For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.
• For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.
• Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.

WEIGHT WATCHERS SILVER DOLLAR PANCAKES

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.

DAIRY-FREE SILVER DOLLAR PANCAKE

Steps:

• Mix flour, soy milk, egg white, and sweetener together. Add baking soda and stir batter to combine.
• Mist a skillet with cooking spray and heat over medium heat. Pour batter into the skillet and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes more.

NUTTY WHOLE-GRAIN SILVER DOLLAR PANCAKES

Steps:

• In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.
• For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
• For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.