Silver Dollar Pancakes

June 7, 2010
287
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Everyone likes pancakes. So I was quite happy when the Almond Board asked me to create a pancake recipe for them. I do have a couple of other gluten-free pancake recipes, though I think this pancake recipe is the best of the bunch!

Hope you enjoy these high protein, gluten-free and paleo Silver Dollar Pancakes made with almond flour as much as we have.

Silver Dollar Pancakes

Ingredients
Serves:
18pancakes
Print Recipe
Instructions
  1. In a large bowl Whisk together eggs, water, vanilla and agave
  2. Add almond flour, salt and baking soda and mix until thoroughly combined
  3. Heat grapeseed oil on a skillet over medium low to medium heat
  4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
  5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
  6. Remove from heat to a plate
  7. Repeat process with remaining batter, add more oil to skillet as needed
Thank you for creating this!!! I have tried many of your recipes. All have been a huge hit with my kids. My middle child is a type one diabetic so we are constantly looking for yummy things that won’t spike her BG.
— Jennifer

I'm getting ready to head out to Los Angeles for a book signing on Saturday, June 12th at Erewhon and some other fun little events that I'm doing for the Almond Board. Stay tuned for more information this coming Wednesday.

Comments

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287 responses to “Silver Dollar Pancakes”

  1. It never cooked all the way through then it burned and it never spread or bubbled disapointed we paid a lot to do this for my diet

    Reply

  3. Thank You, Elana for all your testing and trials to arrive at the terrific recipes you share with us. They are relatively simple, quick and with great results. Oh yes, I have your Almond Flour Cookbook. I have been wheat-less, since I was 11 ( I’m 72 now) for various health reasons. Currently I follow an anti-inflammatory diet which gives me some leeway. However, when I stray, I pay. I have made your Silver Dollar Pancakes for family and friends often. No one has turned them down yet or left them on the plate. Recently I separated the egg whites, added the salt and 1/2 tsp of cream of tarter and beat them stiff. After adding the liquids to the almond flour I fold in the whites and BAM! I have the greatest waffles I’ve tasted in a long time. Thanks again. Best of luck with your health.

    Reply

    • Steve, what a fantastic comment, especially the part where you say, “when I stray I pay.” Love the waffles version you’ve created. Thanks for being on this healing path with me :-)

      Reply

  4. These look and sound delicious! I think I will try to make them today! I’m thinking of buying one of your cook books and I like the simplicity of your almond flour recipes. I am looking for recipes that are gluten and dairy free. Is your almond flour cookbook have recipes that are dairy free?

    Reply

    • Dannel, thanks so much for your sweet comment! If you are looking for a cookbook that is 100% dairy-free I would recommend my latest book, Paleo Cooking :-)

      Reply

  5. I’m new to using your recipes. Today I made the pancakes and they browned way too quickly. I wondered if grapeseed oil needs lower temperatures?

    Reply

    • Sue, thanks for your comment! I think almond flour just browns a little differently than regular flour, so keep a closer eye on it :-)

      Reply

  6. Elana, I’ve tried every almond pancake I could find since I decided a year ago to change my diet. My search is over! My husband and I are empty nesters like you now, and we are savoring our leisurely Saturday mornings over these pancakes, although I do look forward to making them for my two boys when the come home to visit. Thank you for sharing.

    Reply

  7. Dear Elana,
    I was wandering around your website tonight (as I have been for the past 2 years). I found your recipes for Specific Carbohydrate Diets!!!!!!!!!!! What a find! My husband was diagnosed a few years ago (when I found your website) with Gastroparesis. It’s been extremely frustrating find foods and recipes that he can digest. For the rest of his life he can’t eat any raw fruits and vegetables; no onions, garlic, or spicy foods; after experimenting – I found that he does much better on a lactose and gluten-free diet. Right now he weighs 88 pounds. So few people (including doctors) know and understand this disease. It also affects each person very differently.
    I use your book using almond flour. He really likes the cookies and biscuits!! Now I can’t wait to try more of your Specific Carbohydrate Diet.
    Thank you, thank you, thank you for your many hours spent in developing recipes.

    Reply

    • Susan, it’s so nice to meet you here! I hope you’ll keep me posted on how you and your husband are doing. ❤️

      Reply

  8. Hi Elana,

    I’ve been enjoying your recipes and have your several of your cookbooks. Do you have any tips or recommendations for substitutions to make recipes “Paleo”. Especially those in your Almond flour cookbook.

    Examples:
    Agave — Honey
    Grape seed oil — Avocado, Palm or Coconut oil
    Arrow root / Agar — Cassava or Coconut flour

    Any tips/tricks would be greatly appreciated!

    You have wonderful recipes!

    Thank you,
    Cynthia

    Reply

    • Cynthia, what a great comment! Love the ideas you mention above, but would keep the arrowroot as is since it’s a great ingredient for Paleo :-)

      Reply

  9. Hi elana,
    Any chance you have a pumpkin almond flour recipe? I made one years ago but don’t remember which recipe it was. thanks!

    Reply
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Recipes » Breakfasts » Silver Dollar Pancakes