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Apple, Oat, and Raisin Silver Dollar Pancakes

Apple, Oat, and Raisin Silver Dollar Pancakes

People started eating silver dollar pancakes in the 19th century. It’s no problem if you make yours slightly larger than the original silver dollar. We did and we’ve decided to upgrade them with apple, raisins, and oat flakes. You can serve them with maple syrup or any other syrup of your choosing.

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Ingredients Needed for Apple, Oat, and Raisin Silver Dollar Pancakes

1 cup whole wheat flour
1 tablespoon quinoa flour
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons oat flakes
2 eggs
⅔ cup of milk
1 teaspoon honey
½ apple, shredded
1 tablespoon raisins

How to Make Apple, Oat, and Raisin Silver Dollar Pancakes

  1. Add the wheat and quinoa flour, the baking powder, cinnamon, and oat flakes to a bowl. Mix until even.
  2. Add the eggs, milk, and honey to a bowl. Beat them using a hand mixer.
  3. Gradually add the flour mixture and mix it in, using a spatula.
  4. Add the apple and raisins and keep mixing.
  5. Heat 1 teaspoon of oil in a pan over low heat, then add a tablespoon of mixture and flatten it a little.
  6. Fry it for 2-3 minutes on both sides, or until golden brown.
  7. Do the same for the remaining batter. You should get 10-12 mini-pancakes.
Spinach and Corn Pancakes

Spinach and Corn Pancakes

These pancakes are special, provided that you’re crazy about greenies and veggies, in general. So, besides flour, milk, egg, and baking powder, we used here sweet corn, baby spinach, onion, and garlic. You’ll love them.

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Ingredients Needed for Spinach and Corn Pancakes

7 ounces sweet corn
2 ounces baby spinach
2 garlic cloves, minced
1 spring onion, chopped
2 ounces flour
½ teaspoon baking powder
⅔ cup milk
1 teaspoon vegetable oil

How to Make Spinach and Corn Pancakes

  1. Add the sweet corn, baby spinach, garlic, spring onion, flour, baking powder, egg, and milk to the blender. Puree everything,
  2. Heat a pan over medium heat and coat it with vegetable oil using a kitchen brush.
  3. Start making pancakes from 1-2 tablespoons of mixture each. Fry them for 2 minutes on each side.
Sweet Mini Pancakes

Sweet Mini Pancakes

It’s time for sweet treats. If you’re not looking for something terribly complicated these pancakes may suit you very well. We’ve made them really sweet and served them with an even sweeter sauce. You can also color them differently as we did.

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Ingredients Needed for Sweet Mini Pancakes

2 egg yolks
3 ounces sugar
1½ ounces butter
1 teaspoon baking powder
3/4 cup milk
7 ounces flour
2 teaspoons vanilla extract
2 egg whites
food coloring
salt
5 ounces powdered sugar

How to Make Sweet Mini Pancakes

  1. Add the yolks and sugar to a bowl. Mix until even using a hand mixer.
  2. Mix in 1 ounce of butter and the baking powder.
  3. Keep mixing while gradually adding most of the milk (save 1 tablespoon for later use), then do the same for the flour. Add 1 teaspoon of vanilla extract, too.
  4. Add the egg whites to a bowl and beat them using the hand mixer. Mix until firm.
  5. Transfer the beaten egg whites to the batter bowl. Mix them until even.
  6. Heat a few drops of oil in a pan over low heat. You can use the batter as is, or follow us strictly and portion the batter between 3 bowls, then coloring each one with different food colors.
  7. Pour the batter from each bowl into the pan and cook the 3 pancakes one after the other. Set them aside.
  8. Melt the remaining butter (2 teaspoons, or so) in a smaller pot over low heat. Stir in the remaining teaspoon of vanilla extract and also a dash of salt.
  9. Add the remaining tablespoon of milk and stir it in.
  10. Add the powdered sugar. Cook and stir vigorously until smooth. You can add food coloring into the mix if you want.
  11. Place the pancakes on the work surface and cut them into various shapes using cookie cutters.
  12. Serve them drizzled with the sweet sauce. You can garnish all with sprinkles.
Silver Dollar Pancakes

Silver Dollar Pancakes

Let’s make a few edible silver dollars but with a twist. Use almond flour, too, so they’ll get a certain nutty flavor. You can make your mini flapjacks of different sizes and arrange them however you want like we did. Use your imagination.

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Ingredients Needed for Silver Dollar Pancakes

2 egg yolks
10 ounces of cottage cheese
1 tablespoon sour cream
1 teaspoon melted butter
salt
1 teaspoon olive oil
¼ cup almond flour
½ cup flour
½ cup milk
2 egg whites

How to Make Silver Dollar Pancakes

  1. Add the egg yolks to a bowl and beat them.
  2. Add the cottage cheese, sour cream, melted butter, and olive oil. Season with salt and mix until even.
  3. Gradually add the almond flour and mix it in. Do the same for the plain flour.
  4. Keep mixing while gradually adding the milk. Set aside.
  5. Add the egg whites to a bowl and beat them until firm.
  6. Transfer the beaten egg whites to the batter bowl. Mix until even using a spatula then transfer the batter to a piping bag.
  7. Heat 1-2 teaspoons of oil in a pan over low heat, then add dollops of batter into the pan. Cook them on both sides until golden brown.
  8. You can serve them garnished with banana slices, berries, and various other fruits.
Beetroot Pancakes

Beetroot Pancakes

What if we want to color our pancakes pinkish red? Oh, and we would like to do this using nature’s own material. There is nothing simpler. To achieve this hue, use boiled beetroot in your batter. You can flavor it with maple syrup and vanilla extract. What do you think?

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Ingredients Needed for Beetroot Pancakes

10 ounces of beetroot, cubed and boiled
1 cup milk
1 egg
1 tablespoon melted butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
salt
1 teaspoon baking powder
1 cup flour
maple syrup for serving
powdered sugar for garnishing

How to Make Beetroot Pancakes

  1. Add the beetroot to a blender. Blend until smooth. Add the milk and blend some more. Set aside.
  2. Add the egg, butter, maple syrup, and vanilla extract to a bowl. Mix until even. Add the blended beetroot and mix some more.
  3. Season with salt, add the baking powder and flour, then mix more until even.
  4. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1 ladle of beetroot batter and fry for 4 minutes on both sides. Continue until you’ve finished the batter. You should end up with 8-10 pancakes.
  5. Serve them with maple syrup, garnished with powdered sugar and, optionally, with berries.
Apple Mini Pancakes

Apple Mini Pancakes

Add grated apple into some pancake batter and you’re in for a treat. This way, the lemon and rum-flavored mini pancakes can be easily gobbled up without any syrup on them. Of course, you can also serve them with the syrup of your choice or, better yet, with honey!

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Ingredients Needed for Apple Mini Pancakes

3 apples, grated
2 ounces of sugar
1 teaspoon lemon zest
1 fluid ounce rum
2 eggs
salt
1 tablespoon vegetable oil
1 cup milk
5 ounces of flour

How to Make Apple Mini Pancakes

  1. Add the apples, sugar, lemon zest, and rum to a bowl. Mix until even.
  2. Add the eggs, vegetable oil, and a pinch of salt to a bowl. Mix until even using a hand mixer, then stir in the apple mixture.
  3. Add the milk and flour. Keep mixing until smooth.
  4. Heat a frying pan over medium-high heat. Add 1 tablespoon of batter and fry for 4-6 minutes or until golden brown on both sides. Do the same for the remaining composition. We made 20 mini pancakes.
  5. Serve with the syrup of your choice.
Chocolate Banana Pancakes

Chocolate Banana Pancakes

Let’s bring cocoa into the pancake equation. Add some into the batter and, also, pour sparkling water in there, for a fluffier and bubblier texture. And because bananas pair so well with chocolate coat your pancakes with creamy banana and whipped cream blend.

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Ingredients Needed for Chocolate Banana Pancakes

1 cup flour
2 tablespoons of cocoa powder
1 teaspoon baking powder
1 egg
¾ cup milk
⅔ cup sparkling water
2 tablespoons of melted butter
1 teaspoon vegetable oil
1 large banana, thickly sliced
½ cup whipped cream
2 tablespoons of red currant jam

How to Make Chocolate Banana Pancakes

  1. Add the flour, cocoa powder, and baking powder to a bowl. Whisk until even.
  2. Add the egg, milk, sparkling water, and melted butter. Mix until you have a smooth batter using a hand mixer.
  3. Coat a skillet with vegetable oil and heat it over low heat.
  4. Pour 1 ladle (some 1/3 – 1/2 cup) of cocoa batter into the pan. Fry for 2 minutes on both sides. Repeat until the batter is over. We’ve got 4 pancakes. Set them aside.
  5. Blend the banana slices until smooth, then add the blend to a bowl together with the whipped cream. Mix until even.
  6. Spread some banana mixture on each pancake, then fold them twice. Top with more banana mixture and red currant jam.
Pumpkin Pancakes

Pumpkin Pancakes

In 25 minutes, you can prepare a finger-licking pancake dessert that will leave your guests in awe. Flavor the flour with cinnamon, ginger, and nutmeg to taste, and sweeten it with brown sugar. Toss into the egg-milk batter some pumpkin puree and voila! Fry your pancakes in some butter. It’s that simple. Serve with maple syrup or any other syrup you like. Told you it’s simple.

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Ingredients Needed for Pumpkin Pancakes

1 ½ cups of flour
½ teaspoon nutmeg
2 teaspoons of baking powder
1 tablespoon cinnamon
salt
1 teaspoon ginger powder
1 tablespoon brown sugar
½ cup canned pumpkin puree
3 eggs
1 teaspoon vanilla extract
⅔ cup milk
2 tablespoons of butter (6 teaspoons)

How to Make Pumpkin Pancakes

  1. Add the flour, baking powder, cinnamon, ginger powder, and brown sugar to a bowl. Season with nutmeg and salt, then whisk shortly until even. Set aside.
  2. Add the pumpkin puree and eggs to a bowl. Mix them until smooth using a hand mixer.
  3. Add the vanilla extract and milk. Mix some more. Add the flour mixture and keep mixing until you have a smooth and even batter.
  4. Melt 1 teaspoon of butter in a skillet over low to medium heat. Add 1 ladle (1/3 to 1/2 cup) of batter. Fry for 1 to 2 minutes on each side, or until golden brown.
  5. Do the same with the remaining batter, taking care to melt 1 teaspoon of butter before cooking each pancake. We’ve ended up with 9 pancakes.
Coconut Pancakes

Coconut Pancakes

You can still make pancakes if you’re following the Paleo diet. Just replace wheat flour with coconut and tapioca flour, and you’re good to go! Add some honey into the batter, and, as a finishing touch, serve the pancakes with maple syrup.

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Ingredients Needed for Coconut Pancakes

½ cup coconut milk
3 tablespoons of coconut oil, melted
¼ cup coconut flour
¼ cup tapioca flour
½ teaspoon baking soda
sea salt
1 tablespoon apple cider vinegar
2 tablespoons of honey
1 tablespoon vanilla extract

How to Make Coconut Pancakes

  1. Add the coconut milk and 1 tablespoon of coconut oil to a bowl. Stir.
  2. Add the coconut flour, tapioca flour, baking soda, and sea salt to another bowl. Stir with a fork.
  3. Crack the eggs and add them to a bowl. Also, add the coconut milk, apple cider vinegar, and honey. Whisk and then incorporate the flour mixture into the wet ingredients.
  4. Grease a skillet with coconut oil. Gently spread pancake mixture into a circular shape beginning in the center. Cook over medium-low heat until bubbles form, flip and continue to cook until golden brown. You should make about 6 pancakes. Serve them with maple syrup.
butternut squash pancakes with maple syrup

Butternut Squash Pancakes With Maple Syrup

What makes the perfect alternative pancake for breakfast? Butternut squash is an excellent answer to this question. Blend the squash with milk, buttermilk, flour, and baking powder for smoothness and fluffiness. Flavor this with cinnamon and nutmeg for a cheeky touch. Enrich the squash’s natural, mild sweetness with some maple syrup topping. Your friends will rave about these.

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Ingredients Needed for Butternut Squash Pancakes With Maple Syrup


For the egg wash:

2 eggs
2 tablespoons of milk

For the batter:

¼ cup melted butter
1 tablespoon cinnamon
1 tablespoon baking powder
1 teaspoon nutmeg
1 cup butternut squash puree
½ cup milk
1 cup buttermilk
1 cup flour

For serving:

maple syrup for serving
2 tablespoons of pecan nuts for garnishing

How to Make Butternut Squash Pancakes With Maple Syrup

  1. For the egg wash: Add the eggs and the milk to a small bowl and whisk them.
  2. For the batter: Add the egg wash, melted butter, cinnamon, baking powder, nutmeg, butternut squash puree, milk, and buttermilk to a large bowl and blend them using a hand blender. Gradually add the flour in the process. Blend until smooth.
  3. Heat a nonstick skillet over low-medium heat, then add batter with a ladle and cook until golden on the bottom or for about 4 minutes. Flip and cook until golden or for about 2 minutes. Make about 12 pancakes.
  4. For serving: Serve them on a large plate, topped with maple syrup and pecan nuts.
Lemon and Ricotta Pancakes Topped with Jam

Lemon and Ricotta Pancakes Topped With Jam

How much time has passed since you’ve made some excellent pancakes for breakfast or brunch? We think you should use ricotta for the topping, which is one of the healthiest cheeses out there. So mix it with milk and powdered sugar and flavor it with lemon. Pair the ricotta cream with some red currant jam for an extra textured topping.

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Ingredients Needed for Lemon and Ricotta Pancakes Topped With Jam

For the pancakes:

3 eggs
½ cup sugar
1 teaspoon baking powder
½ cup melted butter
1½ cups of flour
½ cup milk

For the topping:

8 ounces of ricotta
½ cup powdered sugar
lemon zest
lemon juice
1 tablespoon milk
2 tablespoons of red currant jam

How to Make Lemon and Ricotta Pancakes Topped With Jam

For the pancakes:
  1. Add the eggs, sugar, baking powder, melted butter, flour, and milk to the blender. Mix until even.
  2. Use this batter to make pancakes in a skillet over medium heat. You can use 2 tablespoons per pancake. You’ll get about 12 pancakes.
For the topping:
  1. Add the ricotta and powdered sugar to another bowl. Season with lemon zest and sprinkle with lemon juice.
  2. Mix until even, while adding the milk in the process.
  3. Serve the pancakes topped with ricotta cream and red currant jam.
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