Silver Dollar Pancakes

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Back in my gluten and carb days, I had a favorite breakfast – Fluffy Tom Thumb Cakes from the Cotton Country Collection cookbook – delicious, fluffy, and perfect. Since we now eat differently, I wanted to recreate those delicious pancakes using almond flour and/or coconut flour. I’ve tried many published recipes, and not one of them came close. Some were eggy-smelling and tasting, others were flat, and some were so fragile that I couldn’t even flip them. But, finally, I came across the best combination of wet and dry, and I’m ecstatic to share them with you. If you’re interested in the Tom Thumb version, see below.

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I make these using a tablespoon cookie measure, but you can make them bigger or smaller. The recipe has been given the husband and son seal of approval 🙂

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Silver Dollar Pancakes
Liquid ingredients
2 large eggs
3 tablespoons heavy cream
1 tablespoon sugar-free honey
½ teaspoon vanilla
⅛ teaspoon vinegar

Dry ingredients
½ cup almond flour
1 tablespoon coconut flour
¾ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
1 teaspoon coconut oil, or oil of choice

Using an immersion blender, combine liquid ingredients and blend until well-mixed. You can also use a whisk, just be sure to blend them together well.
Combine dry ingredients, then add to liquid ingredients.
Blend together with the immersion blender or whisk.
Allow batter to rest for 5 minutes.
Heat coconut oil in a skillet, then dollop 2 tablespoons of batter.
Cook until surface of pancakes have some bubbles and a few have burst, 2 to 3 minutes.
Flip and cook until browned on the underside, about 2 minutes more.
Serve with sugar-free syrup, butter, or low-sugar jam.


Nutrition Facts
4 Servings

Amount Per Serving
Calories 175.6
Total Fat 14.1 g
Saturated Fat 3.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.1 g
Cholesterol 108.4 mg
Sodium 39.8 mg
Potassium 42.9 mg
Total Carbohydrate 7.5 g
Dietary Fiber 2.3 g
Sugars 0.6 g
Protein 6.9 g

Fluffy Tom Thumb Cakes (Cotton Country Collection)
1 egg
3/4 cup + 2 tablespoons milk
2 tablespoons melted butter
1 cup flour
1/2 teaspoon salt
2 tablespoons baking powder
2 tablespoons sugar

Combine egg, milk, and melted butter.
Add dry ingredients; beat until smooth.
Pour 1/4 cup of batter onto heated and oiled skillet.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
Flip and cook until browned on the underside, 1 to 2 minutes more.

Linked to the following:

Hearth and Soul
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I love my Disorganized Life
Smart School House
Handy Man, Crafty Woman
This Silly Girl’s Life
Soda Pop Avenue
Mostly Homemade Mom
JAQS Studio
Ginger Snap Crafts
My Girlish Whims
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Seven Thirty Three
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One thought on “Silver Dollar Pancakes

  1. Pingback: 14 Delicious Breakfast Ideas - A Mouse In My Kitchen - A Mouse In My Kitchen

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