Every now and then, you just feel like having a few silver dollar size pancake (aka hotcakes, griddlecakes, or flapjacks) with your brunch. Once again, I used Nom Nom Paleo. I like that she does not use almond flour. I added a little nutmeg, however the mixture of cinnamon and vanilla is fine as is….I just like nutmeg.
In case you were wondering why they call them silver dollar; a silver dollar pancake refers to a pancake about two to three inches (5 to 7 cm) in diameter, or just a bit bigger than the pre-1979 silver dollar coins in the United States, for which they are named. It is usually made by frying a small spoonful of the same batter as any other pancake. One serving is usually five to ten silver dollar pancakes.
Yields: 12 Silver Dollar Pancakes
2 large eggs
3 tablespoons coconut milk
½ mashed ripe banana
½ teaspoon apple cider vinegar
½ teaspoon vanilla extract
1 ½ tablespoons of coconut flour
½ teaspoon cinnamon
¼ teaspoon baking soda
Pinch of salt
Ghee or coconut oil (for frying)
Dash of nutmeg (optional)
1.) Smash up the banana with a folk. Then whisk it with the egg, coconut milk, apple cider vinegar and vanilla extract.
2.) In a separate bowl mix the dry ingredients.
3.) Pancakes are always best on a cast iron skillet or griddle set to 375 degrees F; heat some ghee up on your skillet (around a tablespoon). While the ghee is heating up mix the wet and dry ingredients together to finish your batter.
4.) Now that the skillet is warm and the ghee is melted, add about a tablespoon of batter per silver dollar pancake. Once the edges are dry, flip and cook the other until golden brown.
Serve: I like to enjoy my pancakes with a little fruit and sausage on the side, and maybe a little real maple syrup, homemade jam or local honey.
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