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
- 3 large eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- grapeseed oil or coconut oil for cooking
Instructions
- In a large bowl Whisk together eggs, water, vanilla and agave
- Add almond flour, salt and baking soda and mix until thoroughly combined
- Heat grapeseed oil on a skillet over medium low to medium heat
- Scoop 1 heaping tablespoon of batter at a time onto the skillet
- Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
- Remove from heat to a plate
- Repeat process with remaining batter, add more oil to skillet as needed
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Equipment
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
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.
Natalie says
Oh my goodness. If Elana prefers almond flour, or coconut flour over a mix of much starchier flours then kudos to her! I love that she uses almond flour mostly and that is what draws me here. I am trying to stay away from the starchier combinations. I could never figure out all of these recipes on my own. There are tons of different recipes here. She tries the recipes out and perfects them so we don’t have to. Maybe it is time for you to branch out and read elsewhere if you don’t enjoy it here.
George says
For months now, maybe even a couple of years, I have watched the same recipe appear. Always almond flour and Agave syrup, etc. Never, never, never is there anything new. Always gluten free based on Almond flour and Agave nectar. You’re like a good record stuck in repeating the same groove over and over. Its time for you to branch out, if you can. I have been finding gluten free bakeries all over the US and all have more imagination that you have ever shown.
George
GlutenFreeinTexas! says
George,
If you don’t like her recipes then why in the world are you checking her website? Go away and leave us Almond Flour loving people to ourselves. There’s no need to be ugly and post rude comments.
Kari says
Almond flour is far more nutritious than typical gluten free flours that bakeries might use. And if you have issue with agave then leave it out or substitute something else like banana or applesauce. I much prefer baking with almond flour because I know it is good for me whereas baking with typical gluten free mixes is just for the purpose of having something sweet. Be nice or go away.
Daphne says
These look absolutely delicious, Elana!! I suppose you could double the batch and make them larger as well?? It’s a must try.
Without referring to any particular recipe, so far I’ve had greater success with the almond flour than the coconut flour. The coconut flour products seem to be dry and crumbly whereas the almond flour products are moister and definitely more tasty with lots of body.
Wanda Cox says
Hi Elana,
These sound wonerful. What is BLANCHED almond flour? Thanks
Pat says
Blanched almonds have had their brown skins removed, so the flour made from them doesn’t have the dark specks of ground up skins. It acts differently in recipes than unblanched almond flour. It creates a lighter result in color, but often a heavier texture.
Using unblanched almond flour in a recipe is sort of like leaving in the bran (as in using whole wheat). The result comes out darker, but may be lighter in texture.
Babette says
Elana,
I cannot have eggs right now. I miss pancakes! What would you recommend as an egg substitute that is grain-free (sorry–can’t have potato starch like in ener-G egg replacer, either)? Or maybe there isn’t one…
I would love to see more recipes that are dairy- and egg-free. Just took a batch of the gluten-free breakfast bars out of the oven. The house smells great–yum!
Thanks!
Babette
Katie says
Oh goodness, do I love using ground flax seed as an egg replacer. I can’t eat eggs right now as my (nursing) infant is allergic, but let me tell you I may not go back to eggs in baked goods. That being said, I haven’t tried the ground flax seed with Almond flour (he’s allergic to nuts as well; I love this site and will be baking from it as soon as he is weaned).
Just add 3 tablespoons of hot water to a tablespoon of ground flax seed and mix for each egg you need to replace. Add when you would normally add the egg.
It is perfect in pancakes, muffins, and other baked goods. And I even made a pretty succesful mayonnaise out of it to use as a base for a coleslaw dressing (I don’t think it would work as a straight mayonnaise though. But you could play with it).
Anyway, that and banana. Banana makes a pretty great egg replacer to. 1 small banana = 1 egg. But don’t try that in recipes that call for more than 1 egg. And you have to be making something that tastes good with a slight banana flavor.
Tina says
I realize this thread may be a bit old, but for those who may not tolerate chicken eggs, have your tried duck eggs or eggs from a different bird? We discovered that 2 out of 3 in our family can not tolerate chicken eggs, but duck eggs are just fine (though for the 3rd, duck eggs cause a horrible reaction).
Gail B says
I love eggs but have found through the Paleo Autoimmune food selection, eggs are a no no. 3 days after not eating eggs my ‘choking’ feeling left. Not sure about other birds and I’m not willing to give it a try! LOL I hear I can possibly add back in the yolks after the 30 days. I’m going to give the falx seed a go with coconut flour (almonds are a no no too :( )
Lisa Collette says
I have substituted applesauce for eggs in many recipes, just need to adjust the liquids and sometimes I use soda water ‘no salt’ for the liquid if I want it to rise, like pancakes.
Robyn Baldwin says
Elana, Your pancakes are the perfect base for PB&J sandwiches. Yummm.
VeggieGirl says
Those are SCREAMING “Sunday brunch deliciousness” :-D
Sophia says
Yes, I totally agree with you! Everyone loves pancakes!! I definitely do. I’ve actually been making gluten free pancakes for a while now. My favorite are these
Easy Cottage Cheese Pancakes Thanks for sharing yours. I actually needed some new gluten free recipes.
~Sophia
Amanda says
Sophia, This cottage cheese recipe calls for regular flour….what kind do you substitute?
Primal Toad says
I made coconut pancakes this past weekend. A recipe from The Primal Blueprint Cookbook. Very similar to your pancakes. Just coconut flour and almond flour swapped along with honey and agave nectar.
If I ever buy almond flour I will have to give these a shot. Nonetheless, I’ll pass it around! Definitely primal :)
Ladeeda says
So glad the new recipe is almond flour. Unfortunately coconut flour gives me tummy pains. I can use the 8-part almond flour to 1-part coconut flour in the Cinnamon Bun Cupcakes.
Nicole says
Are you a type O by chance? I am and I know that this blood type is very sensitive to coconut, so you might want to check into that.
Jennifer says
I know this is kinda old…but…That’s so interesting!!! I think I am type O and I seem to be having a little trouble with stomach pains ….and thought it was from the Coconut … very interesting! Thanks :)
Lauren says
You might want to take a look at Eat Right for Your Blood Type. I am Type O as well and the book outlines food plans for eating for your specific blood type. It does say that type O’s are very sensitive to coconut (I don’t seem to have this problem) as well as gluten and dairy.
Eve Ferguson says
I too was using coconut oil and coconut sugar until I checked out the group O eating style and WOW I feel so much healthier (at 76) my hip stiffness has gone and “Tummy” is working in a very healthy way.
I don’t miss “Grains” so I feel this is the way to go For Me. I have bought buckwheat flour and almond flour so will try the pancakes. also I am loosing the weight that has been difficult to do for many years.
betsy says
bought that book, my gp said they do not test blood for types so cant use it
Tammy says
Betsy, You can easily get tested for your blood type through Life Extension. Here’s a link to their website: http://www.lef.org/Vitamins-Supplements/itemLC006049/ABO-Grouping-and-Rh-Typing-Blood-Test
Danielle says
Or if you donate blood, they will let you know what your blood type is. Type O is a universal donor so they have a vested interest in learning blood types!
Linda M. McNees says
As a type O I definitely feel better not eating grains, wheat and dairy. Every time I “cheat” there is a consequence. Maybe my GI track is out of wack and that is the problem but for now I will follow the recommendations and be happy. :-)
carrie of Gingerlemongirl.com says
Oh my goodness Elana. Those look AMAZING!!! I’ve had so much fun making recipes out of your cookbook lately! I have to try this version of your pancakes. That dripping syrup and the nuts on top..that’s just too much…. i’m supposed to make curry for dinner, but I’m starting to think pancakes is on the menu now! :-)