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“I combined two of my grandson Joshua's favorite foods-applesauce and oatmeal-into these wholesome little pancakes. He likes the smaller serving size,” writes Margaret Wilson from Hemet, California.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 5 pancakes (calculated without syrup) equals 211 calories, 8 g fat (4 g saturated fat), 70 mg cholesterol, 660 mg sodium, 29 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Originally published as Silver Dollar Oat Pancakes in Simple & Delicious September/October 2008, p26
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Reviewed on Feb. 12, 2012 by horsesense1234
Great healthy pancakes
Reviewed on Oct. 12, 2011 by Rockamama
Very dry and mealy.
Reviewed on Aug. 20, 2011 by Regi M
Haven't made these yet, but some advice on making pancakes. Three equally important things -1) consistency of batter - don't over mix it - lumpy is good 2) the surface of your griddle/pan 3) the evenness of the heat. Pancakes are cooked at a relatively high heat. I just checked the Phillips electric frying pan I use and the recommended temp. is 375. To test any pan let a few drops of cold water fall on it - if the water bounces and sputters - the pan is ready. If the water sits and boils - it's not hot enough. If the water evaporates instantly - it's too hot. I always peek under the edges of my pancakes to make sure they're not over cooking. The tops and edges get bubble holes when ready to flip - but checking with the flipper or a spatula is the best way. I use other non-electric pans and even a griddle on the barbeque for large quanties. Most of my recipes call for slightly more liquid than dry indredients. I can see some issues with the consistency of the apple sauce that is used. Add more flour is it's too runny or more milk if it's too thick. Hope this helps.`````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````
Haven't made these yet, but some advice on making pancakes. Three equally important things -1) consistency of batter - don't over mix it - lumpy is good 2) the surface of your griddle/pan 3) the evenness of the heat. Pancakes are cooked at a relatively high heat. I just checked the Phillips electric frying pan I use and the recommended temp. is 375. To test any pan let a few drops of cold water fall on it - if the water bounces and sputters - the pan is ready. If the water sits and boils - it's not hot enough. If the water evaporates instantly - it's too hot. I always peek under the edges of my pancakes to make sure they're not over cooking. The tops and edges get bubble holes when ready to flip - but checking with the flipper or a spatula is the best way. I use other non-electric pans and even a griddle on the barbeque for large quanties. Most of my recipes call for slightly more liquid than dry indredients. I can see some issues with the consistency of the apple sauce that is used. Add more flour is it's too runny or more milk if it's too thick. Hope this helps.
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Reviewed on Oct. 09, 2010 by Danielleccl
I don't know if I did something wrong but I'm pretty sure I followed the recipe step by step. These pancakes were not very good at all!! They were soggy in the middle but almost burnt on the outside. I cooked them over medium low heat and they were blackening before they were cooked on the inside. I won't be making these again.
Reviewed on May. 11, 2010 by nepatriotsfan@hotmail.com
these really good with sugar free syrup. that were fantasic.
Reviewed on Feb. 15, 2010 by irishlasstn
We made these for brunch yesterday and everyone liked them, even our picky toddler. My only complaint is that I was kept guessing by the size of them. They turned out larger than typical silver dollar pancakes, which made me wonder if I was getting the actual serving size or more, not to mention we only got 3 servings out of the entire recipe.
Reviewed on Jan. 23, 2010 by mjlouk
No one in my family liked these. They had a weird texture and not much flavor.
Reviewed on Aug. 25, 2008 by vianne
Substituted buttermilk by - 200ml Yop (drinkable vanilla yogourt) and added 1/4 cup of milk-used regular applesauceCooked using whole pan spread out thin .
Substituted buttermilk by - 200ml Yop (drinkable vanilla yogourt) and added 1/4 cup of milk
-used regular applesauce
Cooked using whole pan spread out thin .
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