Silver Dollar Pancakes

Served with whatever-fruit-you-have-at-home compote

schematic design (click to enlarge)

I made these tiny but ultra-delicious silver dollar pancakes in a recent IG TV cooking session.

As part of my series: “Nutrition in the Time of COVID-19” (a play on words alluding to “Love in the Time of Cholera”), I’ve made it a point to create dishes that are nutrient-dense, comforting and delicious but that also have flexible ingredient lists.

My husband, David, always says that silver dollar pancakes bring great memories of his childhood in Pittsburgh–nostalgic Americana comfort food.

And we can all use comforting food during the lockdown; am I right?

We can all use nourishment, too. There is so much good-for-you stuff here: fiber and minerals from the oats, good fats from the flaxseeds, antioxidants from the spices… and all the goodness fruits have to offer.

The yield of this recipe is small for there is only two of us sheltering at home and we’re trying to be mindful with our portions. Make sure to double (or triple) it up to accommodate to the size of your household.

This recipe is delicious and I can guarantee it will make your heart smile. Serve it with a side of fresh fruit to double the joy.

Stay healthy, amigos!

Yield: 2 servings – approx. 8-10 pancakes (2″ diam.)

Plant-Based Silver Dollar Pancakes

Ingredients 

• 1 cup old fashioned whole grain rolled oats
• 1 ½ small bananas
• 1 tsp flaxseed
• 1 cup + 2 tbsp unsweetened oat milk. Any plant-based milk works.
• 1 tsp vanilla essence
• 1 tsp maple syrup – substitute: agave nectar, date syrup
• Pinch of salt

Method

Place all ingredients in a high-powered blender. Process on high for 30-40 seconds, until batter is dense but very smooth. Wait for 3 minutes (so oats absorb moisture from oat milk) then process again for another 20-30 seconds.

Heat non-stick skillet over medium heat. Brush bottom of the skillet with a little bit of coconut oil (or whatever you have at home.) Cook each side for 2-3 minutes, until golden brown. Cook in batches as to not overcrowd your skillet.

Arrange on plate and top with “whatever-fruit-you-have-at-home” compote and fresh lemon zest. Recipe below.

Whatever-Fruit-You-Have-At-Home Compote

Ingredients

• 1 large pear – substitute large red/green/yellow apple, peach, nectarine
• ½ cup mango chunks – substitute: papaya, pineapple
• 2 tbsp leftover brewed black coffee (zero-waste)
• 1 tbsp maple syrup – substitute: agave nectar, date syrup
• ¼ tsp cinnamon powder
• Pinch of nutmeg

Method

Remove core from pear (or whatever fruit you have at home) and divide into 3. The first 1/3 will be cut in a small dice and placed in a small pot with lid. Set aside.

Place the other 2/3 of the pear in a blender (I used a deep jar and immersing blender.) Add mango, brewed coffee, maple syrup, cinnamon powder, and nutmeg to the blender and process for approximately 45 seconds.

Add pureed fruit mix to the small pot, cover with lid, and place over medium heat. Cook for 3-4 minutes, stirring a couple of times. Reduce heat to low, remove lid, and cook for additional 2 minutes. Remove from heat. Serve hot or room temperature over pancakes.