Silver Dollar Oat Pancakes Recipe
Silver Dollar Oat Pancakes Recipe photo by Taste of Home

Silver Dollar Oat Pancakes Recipe

Publisher Photo
“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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1-1/2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup cinnamon applesauce
  • 2 tablespoons butter, melted
  • Maple syrup or topping of your choice

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.

Directions

  1. In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened.
  2. Pour batter by 2 tablespoonfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Yield: 4 servings.
Originally published as Silver Dollar Oat Pancakes in Simple & Delicious September/October 2008, p26

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.

Reviews for Silver Dollar Oat Pancakes

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 2, 2013

Very good ~ we used sugar free syrup to help with lowering the calorie intake

MY REVIEW
Reviewed Apr. 27, 2013

THESE ARE AWESOME!! I MAKE FEW CHANGES.THE OATS R CHEWY,WE PULSE THEM IN PROCESSOR,NOT TO FLOUR,BUT JUST GRAINEY.WE ALSO ADD 1 TSP VANILLA.DONT OVER MIX WET MIXTURE.DONT OVER MIX WHEN WHEN COMBINED.WE USE WHOLE WHEAT FLOUR WHEN WE HAVE IT.WE DONT USE ANY OIL OR BUTTER ON NON-STICK PAN.THEY COME OUT PERFECT BROWN ON BOTH SIDES.NEVER COULD GET THEM PERFECT WHEN USING BUTTER OF OIL.HOPE THIS HELPS.lady who burnt them might have added to much sugar or pan to hot.u mixed to long if they come out dry.these cakes r moist and light,yet hearty and healthy!

MY REVIEW
Reviewed Feb. 12, 2012

Great healthy pancakes

MY REVIEW
Reviewed Oct. 12, 2011

Very dry and mealy.

MY REVIEW
Reviewed Aug. 20, 2011

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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