silver dollar pancakes

Inspired by the TikTok pancake cereal, these mini pancakes are super fun to make and can be served on their own or alongside fresh fruit, maple syrup, nut butter or as a cereal with milk. They&#039;re ready in just a few minutes and can be stored in the fridge or freezer.

Mini Pancakes (Silver Dollar Pancakes)

plant milk (180 ml)

apple cider vinegar (15 ml)

maple syrup (30 ml) (1)

tsp vanilla extract

all-purpose flour (120 g)

tsp baking powder

salt

coconut oil

Whisk together the milk and apple cider vinegar. Set aside to curdle for 10 minutes.

Sift the flour and baking powder into a mixing bowl and stir through the salt.

Stir the maple syrup and vanilla extract into the curdled milk and whisk the wet ingredients into the flour mix.

Transfer the mix into a squeezy bottle.

Lightly grease a non-stick pan over medium heat with a little coconut oil and allow for the pan to preheat.

Shape your mini pancakes into the pan with the squeezy bottle, then flip the pancakes after 1 minute or when the edges begin to firm up.

Remove the mini pancakes from the pan once they are golden on both sides.

These mini Healthy Sweet Potato Pancakes are made with simple ingredients you probably already have, are naturally sweetened, the perfect size for little eaters and are a delicious way to get veggies in at breakfast.

Healthy Pancake Recipes for Kids: Mini Sweet Potato Pancakes

oats

tsp baking powder (aluminum free suggested)

tsp baking soda

tsp fine salt

pumpkin pie spice (or ground cinnamon)

eggs

milk of choice ((I used unsweetened almond milk))

tsp pure vanilla extract

potato

maple syrup

tbsp flavorless oil (plus more for cooking)

tsp apple cider vinegar

For pancakes, add oats, baking powder, baking soda, salt, and pumpkin spice to a high-speed blender. Blend until oats become a fine powder.

Add remaining pancake ingredients to the blender and blend until well combined. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.

Heat a cast iron pan or other skillet over medium-low heat. Use a tablespoon or a small cookie scooper to scoop a scant tablespoon of pancake batter into the pan. Flatten the batter out slightly with the back of the spoon to spread the batter into an even circle. Repeat with batter until you’ve made 5 to 6 small pancakes in your pan.

Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 30 seconds to a minute. Place cooked pancakes onto a plate and continue with the remaining batter.

Enjoy warm with dip of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

Like!! Great article post.Really thank you! Really Cool.

These mini Sweet Potato Pancakes are made with simple, feel-good ingredients you probably already have, are naturally sweetened, the perfect size for little eaters and are a delicious way to get veggies in at breakfast.

Mini Sweet Potato Pancakes

My little one loved these! I added in chopped spinach to sneak in more veggies. The recipe made a large batch, great for freezing! 

Making these on a snowy morning in VT while the kids are playing outside. Happy that I’m getting first dibs on these morsels of yum, and happy that I’ll be filling their bellies with nourishing, bone sticking goodness when they tumble inside. The house also smells amazing! 
Crispy, melts-on-the-tongue vibes for sure!

We made these with squash and they were so delicious and cute! My kids love dipping them in yogurt mixed with syrup. 

Another great recipe from you, that my 11 year old, who has extremely restrictive eating will eat! 

Thank you so very much for your wonderful recipes, as always. 

I actually cut up the sweet potato, and roasted it in the oven on 425 with some water in the pan. 

It wasn't quite enough, and I was running out of time, so I fished it in the microwave and covered it with water. 

I took just the sweet potato pieces out, smooched them down and measured out a cup. 

I didn't see your note until just now about if using fresh, to only do 1/2 a cup of sweet potato, and 1/4 cup of water. 

Is there a reason the measurement is like this? That would still be 1/4 cup less total than the puree. 

It did have a thick consistency, and I never did see any bubbles like I do normally when I make pancakes. 

I just checked that the bottoms were brown, and flipped. 

I also had to play around with the temps a bit. 

The consistency was a little hard to work with, but 110% worth the effort. 

My kiddos had them for dinner, but they asked for them for lunch tomorrow! 

Definitely going to make it into the school lunch rotation!

My 1 year old LOVES these. I use Pumpkin and Banana.  Even my teenagers gobble these up!

Top 3 silver dollar pancakes recipes from across the web

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Mini Pancakes (Silver Dollar Pancak...

Healthy Pancake Recipes for Kids: M...

Mini Sweet Potato Pancakes

Top 3 silver dollar pancakes recipes from across the web

The most viewed silver dollar pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Pancakes (Silver Dollar Pancak...

Healthy Pancake Recipes for Kids: M...

Mini Sweet Potato Pancakes

The most viewed silver dollar pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine